Directions

1.  Roast the Vegetables
2. Preheat your oven to 200°C (400°F).
3. On a baking sheet, add the red bell peppers, tomatoes, onions, garlic cloves, salt, pepper, and 2 tablespoons of olive oil.
4. Massage everything well to coat evenly, then roast for 40 minutes or until the vegetables are tender and slightly charred.
5. Prepare the Toasted Pecans
6. While the vegetables roast, heat a pan over medium heat and add the remaining 2 tablespoons of olive oil.
7. Once the oil is hot, add the pecans, cumin powder, coriander powder, and tomato paste.
8. Stir and sauté for 4-5 minutes, or until the pecans are well-coated and toasted with the tomato paste.
9. Blend the Muhammara
10. Remove the roasted vegetables from the oven. Peel the skins off the bell peppers, tomatoes, and garlic for a smoother texture.
11. Transfer the peeled vegetables to a food processor or blender.
12. Add the toasted pecan mixture and the pomegranate molasses. Blend until you achieve a smooth and creamy paste.
13. Serve
14. Transfer the muhammara to a serving dish. Drizzle additional pomegranate molasses over the top.
15. Garnish with fresh pomegranate seeds and chopped cilantro.
16. Serve with toasted bread.

17. Enjoy this smoky, tangy, and nutty dip as a flavorful appetizer or spread! ️