1 1/2 cups organic walnuts (lightly roasted)
12 oz. bottle of roasted red peppers in water (strain the water before using)
3 tablespoons extra virgin olive oil
2 cloves garlic
2 tablespoons pomegranate molasses
1 tablespoon raw honey
1/2 teaspoon ground cumin
1 teaspoon dried chili flakes
1-2 tablespoons onion
Sea salt and fresh pepper to season
Note- Omit the pomegranate molasses and honey and you got yourself a low carb dip.
Combine all above ingredients except for the olive oil in a food processor and puree to a smooth paste while slowly adding in your olive oil from the top of the food processor. Season with sea salt and pepper. It always tastes better after it has rested in the refrigerator for a couple of hours, but you can definitely eat it right away.
Cook Outside the box
Serve as a dip with pita bread or freshly cut vegetables, especially celery.
Top your roasted salmon or grilled chicken breasts with muhammara after they are cooked.
Use it as a spread for your next whole foods sandwich or wrap.
Make sweet potato wedges and use the muhammara as a dip.