Ingredients:
3 tbsp. Mighty Sesame Co. Organic Tahini
2 frozen cubes of Dorot Gardens Crushed Garlic or 2 cloves of minced garlic
3 tbsp. extra virgin olive oil
1 tsp. pomegranate molasses
½ lemon, juiced
1 tsp. salt
1 tsp. cumin
3 red bell peppers
1 cup walnuts
¼ cup breadcrumbs
Directions
- Set your oven to 400°F (200°C), so it’s fully heated and ready when you begin roasting.
- Place the halved, stemmed, and seeded red bell peppers on a sheet pan, drizzle with oil, and sprinkle with salt. Roast for about 20 minutes, until soft and fragrant. Let cool.
- Toast the walnuts on a sheet pan or in a dry pan on the stove until fragrant. Remove from heat and set aside.
- In a high-speed blender or food processor, combine the roasted peppers, toasted walnuts, garlic, pomegranate molasses, lemon juice, cumin, salt, breadcrumbs, olive oil, and tahini. Blend until smooth and creamy to create tahini muhammara.
- Transfer to a bowl, garnish with pomegranate arils if desired, and enjoy! This muhammara recipe is delicious on its own, or you can serve it with pita bread or crackers if preferred!



