Air Fryer Muhammara (Creamy Roasted Red Pepper Dip)

Servings: 8

• Equipment: Cosori Turboblaze Air Fryer
• 2 Garlic Heads, tops chopped off to reveal cloves
• 2 large Red Bell Peppers, seeds removed, chopped
• 1 Yellow Onion, chopped
• 1 large Tomato, chopped
• 3 tbsp. Olive Oil
• 2 tbsp. Tomato Paste
• 2 tsp. Ground Cumin
• 1/3 cup Toasted Walnuts + more for garnishing
• 1 tbsp. Pomegranate Molasses, or Honey
• Pomegranates, for garnishing
• Chopped Parsley, for garnishing

1. In the bottom of the Cosori Air Fryer, add a sheet of parchment paper.
2. Add the chopped onion, bell peppers, garlic, tomato, and drizzle with the olive oil. Season with salt and black pepper.
3. Roast at 400F for 20-25 minutes, until tender and juicy.
4. In the meantime, combine the tomato paste and ground cumin in a saucepan over medium high heat. Cook for 2-3 minutes until a deep red color, stirring consistently.
5. Use a slotted spoon to transfer the veggies (and not the liquids) to a high-speed blender with the toasted cumin tomato paste, molasses or honey, and walnuts. Pulse until smooth.
6. Transfer to a serving dish to top with a drizzle of olive oil, pomegranates, freshly chopped parsley, and additional crushed walnuts to enjoy with your favorite breads, crackers, or crunchy vegetables like cucumbers!