Mahammar (Pepper, Pomegranate and Walnut Dip)

  • Yield 8 servings

A seasonal Mediterranean dip that's a healthy holiday treat.

Mark Boughton Photography / styling: Teresa Blackburn


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



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