Snack

Roasted Red Pepper & Walnut Muhammara Cups with Pomegranate Arils & Crispy Sage

Name: Roasted Red Pepper & Walnut Muhammara Cups with Pomegranate Arils & Crispy Sage
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Ingredients: 2 large red bell peppers; ¾ cup walnuts, lightly toasted; 2 tablespoons pomegranate molasses; 1 tablespoon tahini; 1 clove garlic, minced; ½ teaspoon aleppo pepper; 4 sheets phyllo dough; 4 tablespoons olive oil, divided; Salt to taste; ¼ cup pomegranate arils; 6 fresh sage leaves; Sea salt flakes

Charred red peppers blended with toasted walnuts, pomegranate molasses, and aleppo pepper fill paper-thin phyllo cups crisped until golden. Each bite delivers the dip's warm spice and umami depth, topped with jewel-like pomegranate arils and a final sizzle of sage oil.

796cal 13gprotein 51gcarbs 64gfat 15min prep 22min cook 2serves

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