Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Garnish
Method
Preparation of Bell Peppers
- 1
Roast the Bell Peppers
Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast in the oven for about 25-30 minutes, turning occasionally, until the skins are blistered and charred.
- 2
Making Muhammara
- 3
Prepare the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes until fragrant, stirring frequently to prevent burning. Allow them to cool slightly.
- 4
Blend the Ingredients
In a food processor, combine the roasted bell peppers, toasted walnuts, garlic, olive oil, pomegranate molasses, ground cumin, red pepper flakes, salt, and black pepper. Pulse until you achieve a smooth and creamy consistency. Taste and adjust seasoning if necessary.
Serving
- 5
Garnish and Serve
Transfer the Muhammara to a serving dish. Drizzle with a little extra olive oil and sprinkle with chopped parsley and pine nuts for garnish. Serve with pita bread or as a dip with vegetables.
