I love this delicious not too popular dip or spread called Muhammara. I first enjoyed it dining at a Lebanese Restaurant. After much research developed my own recipe. It is basically Roasted Red Peppers with Nuts, Exotic of Seasoning and Pomegranate. It’s very easy to make you just combine ingredients and process. Your mixture should be lumpy not smooth. Muhammara is so delicious I promise you that you will enjoy it!

5 fresh Roasted Red Bell Peppers Cleaned and Pealed with saved about of half cup of the pepper juice and make sure you get the really thick caramelized juice or reduce it till thick like maple syrup.

I Cup Roasted Almonds or Walnuts (I strongly prefer Almonds but Walnuts are more traditional)

One Pomegranate Fresh Roasted cleaned and juiced with a Ricer (or you can cheat and just use 2 Tablespoons of Pomegranate Molasses.

Juice of one Meyer Lemon

2 Red Thai Chili’s (use less if you don’t like spicy or don’t use but this dip should be spicy)

2 Tablespoons of Extra Virgin Olive Oil a good quality one.

1 large garlic clove or 2 small

1 t.Cumin

1/2 t. Coriander

1 t.Paprika

1/2 t. Chili Powder

1/4 t. Nutmeg

1/4 t. Cardamon

1/4 t. Cayenne

1/4 t. Kosher or Sea Salt

1/4 t. Black Pepper

Some people do like this thicker and add one or two slices fresh bread or about 1/2 cup bread crumbs to mixture but I don’t like it that way. Many people add sugar or honey to the mixture but by using the concentrated pepper juice and by my method of roasting a pomegranate brings out natural sweetness that I prefer.

You just blend it up and your ready to dip or spread on a pita or a kabob or even a sandwich.

Forking Good!