Halal Mediterranean Roasted Pepper and Walnut Dip Muhammara Recipe

• 4 large red bell peppers, roasted
• 1 cup walnuts, toasted
• 2 garlic cloves
• 2 tbsp pomegranate molasses (or lemon juice + honey)
• ¼ cup olive oil + extra for serving
• 1 tsp each: cumin, smoked paprika
• ½ tsp chili flakes
• Salt to taste
• Fresh parsley for garnish

1. 1Roast peppers at 425°F for 25-30 minutes until charred. Cool, peel, and remove seeds.
2. 2Blend roasted peppers, walnuts, garlic, pomegranate molasses, spices, salt, and olive oil until smooth but textured.
3. 3Taste and adjust seasoning. Spread in a bowl, drizzle with olive oil and sprinkle chili flakes and parsley.
4. 4Serve with vegetable sticks or gluten-free crackers.

Nutrition values are estimates.