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If you can't find pomegranate molasses for this traditional Syrian dip, you can simply buy pomegranate juice and reduce it!
muhammara dip and veggies
  • Makes 2 servings
  • Prep Time 10 minutes
  • Cook Time 20 minutes


  • 1 cup pomegranate juice (or 1/4 cup pomegranate molasses)
  • 1 1/2 cups walnuts
  • 3 cloves garlic, peeled
  • 12 oz. jar roasted red peppers, drained
  • 2 tbs. lemon juice
  • 3/4 tsp. sea salt
  • 1 tsp. ground cumin
  • 1/2 tsp. red-pepper flakes (or Aleppo-style pepper)
  • 1/4 cup extra-virgin olive oil


Place the pomegranate juice in a small pot and bring to a boil over high heat. Boil vigorously, reducing the heat to keep it from boiling over, for five to eight minutes. The juice should look syrupy and be reduced to about 1/4 cup. Set aside to cool. Alternatively, skip this step and use 1/4 cup pomegranate molasses.
Place the walnuts and garlic in a food processor and process until minced. Add the peppers and process until smooth, stopping to scrape down the sides of the bowl as needed. Add the cooled pomegranate reduction (or pomegranate molasses), lemon juice, salt, cumin, and red-pepper flakes, and process to mix. Drizzle in the olive oil with the machine still running, and process until smooth.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman

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Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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