Mahammar (Pepper, Pomegranate and Walnut Dip)

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings


2 red bell peppers, pith and seeds removed, quartered
2 garlic cloves
1cup walnuts
1/2cup breadcrumbs
1dash cayenne pepper
1/2teaspoon salt
1/4cup extra-virgin olive oil
2tablespoons pomegranate molasses or syrup, or other fruit syrup
1/4cup fresh pomegranate seeds
2tablespoons chopped fresh mint
1/4cup chopped black Greek-style olives


  1. Put peppers and garlic in a food processor and pulse until peppers are in small pieces.
  2. Add walnuts, breadcrumbs, cayenne pepper and salt and pulse until walnuts are roughly chopped.
  3. Stir in olive oil and pomegranate syrup. Adjust seasonings and gently fold in pomegranate seeds, mint and olives. Serve with cut-up vegetables sticks or toasted pita bread.

—Recipe adapted from Joan Nathan’s The New American Cooking (Alfred A. Knopf, 2005).

Nutritional Info *per serving

  • Calories 220
  • Fat 18g
  • Sodium 260mg
  • Carbohydrate 12g
  • Fiber 2g
  • Protein 4g