Recipe by Cadillacgirl

A delicious Middle Eastern dip made with pomegranate molasses. If you can't find it, there is an easy recipe for it included. From "ATCO Blue Flame Kitchen" and posted for ZWT #6!

Top Review by jenne

This was a whole lot of work and I didn't enjoy the end product. Perhaps this just isn't my thing. I love the pomegranate molasses though! Thanks for posting. Made for ZWT6 for Team SSaSSy.

Ingredients Nutrition


  1. Place whole red peppers directly on a grill or BBQ, over med heat, turning until blackened on all sides (about 15 - 20 minutes). Place them in a bowl, cover with plastic wrap and allow peppers to steam for 5 - 10 minutes then peel off the skins. Remove stems, seeds, and ribs and set aside.
  2. Toast pita bread over med high heat until crisp and browned on both sides, then break into pieces and place in a bowl. Pour hot water over the pita and let stand until softened, about 10 minutes.
  3. Transfer to sieve and drain, thoroughly pressing out all excess liquid.
  4. Place walnuts and garlic in food processor, pulsing until a crumbly texture, then add peppers, pita and remaining ingredients and process until smooth.
  5. Cover and refrigerate for at least 2 hours or up to 2 days and serve with pita wedges.
  6. POMEGRANATE MOLASSES: combine ingredients in a small saucepan. Cook and stir over low heat, just until sugar dissolves. Bring to a boil and boil for about 15 minutes until mixture is reduced to about 1/3 cup. Cool and refrigerate for up to a week.

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