Muhammara
Muhammara
Ingredients
- 3 red bell peppers
- 1 cup fresh walnuts, lightly toasted
- 1 clove garlic
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon ground cumin
- 1/2–1 teaspoon kosher salt
- 1–2 tablespoons pomegranate molasses
- 1 teaspoon Aleppo chili flakes
- 1/4 cup olive oil
- 1 teaspoon honey
- 1/4 cup Italian parsley
- 1/2–3/4 cup bread crumbs
Instructions
- 1
Preheat oven to 450F. Cut the peppers in half, remove seeds and stem, and place in a single layer, open side down, on a parchment-lined sheet pan, and roast until blackened and bubbled, 30-45 minutes.
30 min - 2
Once blackened, place in a bowl, covered with a kitchen towel, to further soften them. Peel under running water. No need to get every bit of skin.
- 3
Toast the walnuts on a sheet pan in a 350F oven, until fragrant and earthy, roughly 7-10 minutes, stirring halfway through.
7 min - 4
Place ingredients in a food processor and pulse until combined. You can make it smoother, or leave a little texture as you see here. Adjust seasonings to taste, and refrigerate!
- 5
If it seems dry or thick, add a little more olive oil as needed.
- 6
Taste and adjust salt, honey and chili flakes to your liking.
- 7
At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.
- 8
Before serving, bring to room temp. Place in a medium bowl. With the back of a spoon make a circular well in the dip and drizzle olive oil into the well. Top with more crushed toasted walnuts, fresh pomegranate seeds and a few parsley or mint leaves. Serve with warm toasty pita bread or pita crackers.
Nutrition
Per serving (based on 1 servings)



