Roasted Pepper Pomegranate Dip Roasted Pepper Pomegranate Dip

Author: Canadian Living

Dip croûte or crunchy fresh vegetables into this tangy, piquant Turkish spread known as Muhammara. Or serve as a condiment with roast pork, lamb or chicken thighs.

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: December 2005



In food processor or blender, whirl together red pepper, walnuts, bread crumbs, jalape?epper, pomegranate molasses, cumin, salt and pepper until smooth. With machine running, add oil in thin steady stream. Stir in garlic. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Stir in parsley.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 110 mg
  • Protein 1 g
  • Calories 52.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g


  • Iron 2.0
  • Folate 4.0
  • Calcium 1.0
  • Vitamin A 5.0
  • Vitamin C 37.0
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Roasted Pepper Pomegranate Dip