Muhammura · 3 medium to large red bell peppers, de-stemmed, seeded, and cut in half · 2/3 cup walnuts · 1 tablespoon pomegranate molasses* · 1 tablespoon extra virgin olive oil · 1 teaspoon lemon juice · 1/2 teaspoon ground cumin · 1/2 teaspoon crushed red pepper flakes or less if you don't like it spicy · pinch of sea salt *simmer down 3 tbs of pomegranate juice . Set the oven broiler to high. Place the bell pepper halves on a baking sheet, cut side down, and set under the broiler. Broil until skin is blackened and blistered, 20-30 min Remove from the oven and place in covered bowl or a paper bag to steam. 2. Meanwhile, place the walnuts in a small skillet over medium-heat and toast until lightly browned and fragrant, about 5 minutes. Remove from heat. 3. Peel the blackened skins off of the peppers and discard. Place all ingredients in a food processor, and process until smooth.
Healthy Dippity do dah 1: Muhumarra dip
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