Muhammara (Roasted Red Pepper Dip)

Makes 2 ½ cups


1 piece of whole wheat pita bread
1 (16-ounce) jar of roasted red peppers
4 oz walnuts, toasted (about 1 cup of walnut halves & pieces)
¾ cup chopped scallions (from about 4 scallions)
1 ½ teaspoons Ras el hanout
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon cinnamon
½ teaspoon cayenne, plus more to taste
1 small red chili or jalapeno pepper
1 teaspoon fine sea salt, plus more to taste
3 garlic cloves, smashed
1 teaspoon lemon zest
2 TB lemon juice
2 teaspoons pomegranate molasses, plus more for drizzling  
3 TB olive oil, plus more for drizzling
2 teaspoons chopped parsley for garnish
1 Tbsp. pomegranate seeds for garnish


In the bowl of a food processor, pulsate the pita bread until finely ground. Add in the remaining ingredients. Taste and adjust seasoning as needed.

Spoon into a serving bowl and garnish with pomegranate seeds, pomegranate molasses, olive oil and minced parsley. Serve with pita chips, veggies or spread on your favorite sandwich.

Store in an air-tight container in the fridge for up to one week.