POM Muhammara

• 2 red bell peppers
• ½ cup breadcrumbs
• ½ cup walnuts, toasted and chopped, plus more for garnish
• 3 cloves garlic
• 2 tablespoons red onion, finely chopped
• 1 teaspoon kosher salt
• 1 tablespoon lemon juice
• 2 tablespoons POM Wonderful 100% Pomegranate Juice
• ‍2 tablespoons pomegranate molasses, plus more for garnish
• 1 teaspoon ground cumin
• 1 teaspoon Aleppo pepper
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons flat-leaf parsley, chopped
• ‍POM Wonderful Pomegranate Arils for garnish
• Pita for serving
• Vegetables such as carrots, cucumbers, endive, and radishes, for serving

1. Place the red bell peppers over a gas flame and allow to char on all sides, occasionally turning with tongs, 7–9 minutes. If you don’t have a gas flame, place 4–6" under a broiler and allow to char, turning with tongs every couple of minutes. Place the charred peppers in a bowl and cover with plastic wrap. Allow to steam for 10 minutes, then peel the outer charred skin off of the peppers and discard.
2. Roughly chop the roasted peppers, discarding the seeds and stem, and place in a food processor. Add the breadcrumbs, walnuts, garlic, red onion, salt, lemon juice, POM Wonderful 100% Pomegranate Juice, pomegranate molasses, cumin, Aleppo pepper, and olive oil, and blend until almost smooth.
3. Place in a serving bowl and garnish with extra walnuts, parsley, and POM Wonderful Pomegranate Arils. Drizzle with extra pomegranate molasses. Serve with sliced vegetables and pita.
4. Store in an airtight container in the refrigerator for up to five days.

Tip: In place of the Aleppo pepper, you can use sweet paprika with a pinch of cayenne.