You are here: Home » Recipes » Mahammar (Pepper, Pomegranate and Walnut Dip) 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 PrintEmail Ingredients 2 red bell peppers, pith and seeds removed, quartered2 garlic cloves1 cup walnuts1/2 cup breadcrumbs1 dash cayenne pepper1/2 teaspoon salt1/4 cup extra-virgin olive oil2 tablespoons pomegranate molasses or syrup, or other fruit syrup1/4 cup fresh pomegranate seeds2 tablespoons chopped fresh mint1/4 cup chopped black Greek-style olives Instructions Put peppers and garlic in a food processor and pulse until peppers are in small pieces. Add walnuts, breadcrumbs, cayenne pepper and salt and pulse until walnuts are roughly chopped. 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).