Mahammar (Pepper, Pomegranate and Walnut Dip)

A seasonal Mediterranean dip that’s a healthy holiday treat.

8 servings

This Mediterranean dip, adapted from Joan Nathan’s The New American Cooking (Alfred A. Knopf, 2005), may be made year-round by substituting dried cranberries for pomegranates when they aren’t in season. Mahammar is great as an accompaniment to roast chicken or served as a dip with pita chips.

Ingredients

2 red bell peppers, pith and seeds removed, quartered
2 cloves garlic
1 cup walnuts
1/2 cup breadcrumbs
cayenne pepper
1/2 teaspoon salt
1/r 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

Instructions

Put peppers and garlic in a food processor and pulse until peppers are in small pieces.
Add walnuts, breadcrumbs, cayenne pepper and salt and pulse until walnuts are roughly chopped.
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.

Recipe by Joan Nathan.

Nutritional Info (per serving)