Recipe by Sarah Karnasiewicz
Start to Finish: 35 minutes
Servings: Makes about 2 1/2 cups
2 to 3 carrots (about 12 oz. total)—trimmed, peeled, and halved lengthwise
2 red bell peppers (about 1 lb. total)—quartered, stemmed, and seeded
4 tbsp. olive oil, plus more for drizzling
1 1/2 tsp. ground cumin
3/4 cup chopped walnuts, toasted
1/4 cup fresh lemon juice (from about 1 lemon)
2 tbsp. dry breadcrumbs
2 tbsp. pomegranate molasses
1 clove garlic, smashed
1/2 to 1 tsp. cayenne
1/4 cup pomegranate seeds
1. Preheat the broiler. On a rimmed baking sheet lined with parchment paper, toss the carrots and bell peppers with 2 tbsp. oil. Sprinkle with 1/2 tsp. cumin; season with salt and pepper. Arrange in an even layer with the peppers skin-side up. Broil until the peppers are charred and the carrots are tender, 10 to 12 minutes. Place the peppers in a bowl. Cover with plastic wrap and let rest for 10 minutes. Peel off the charred skins. Coarsely chop the carrots.
2. In a food processor, pulse the nuts, lemon juice, breadcrumbs, pomegranate molasses, garlic, and cayenne with the remaining 1 tsp. cumin until blended; season. Add the carrots, bell peppers, and the remaining 2 tbsp. oil. Pulse until almost smooth.
3. Transfer the muhammara to a bowl. Drizzle with oil. Top with the pomegranate seeds.