Mahammar (Pepper, Pomegranate and Walnut Dip) |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | 220 | 8gm | 260mg | 12gm | 4gm | |||||
| INGREDIENTS: | ||
| 2 red bell peppers, pith and seeds removed, quartered | 2 garlic cloves | 1 cup walnuts |
| 1/2 cup breadcrumbs | dash of cayenne pepper | 1/2 teaspoon salt |
| 1/4 cup extra-virgin olive oil | 2 tablespoons pomegranate molasses or syrup or other fruit syrup | 1/4 cup fresh pomegranate seeds |
| 2 tablespoons chopped fresh mint | 1/4 cup chopped black Greek-style olives | |
| 1 | Put peppers and garlic in a food processor and pulse until peppers are in small pieces. |
| 2 | Add walnuts, breadcrumbs, cayenne pepper and salt and pulse until walnuts are roughly chopped. |
| 3 | Stir in olive oil and pomegranate syrup. Adjust seasonings and gently fold in pomegranate seeds, mint and olives. Serve with cut-up vegetables sticks or toasted pita bread. |