Muhammara Recipe
roasted red bell pepper, pomegranate molasses, walnuts, tahini, extra virgin olive oil
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Ingredients
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Muhammara
Method
Muhammara
Toast and cool walnuts
Preheat oven to 350°F (175°C). Spread walnuts in a single layer on a baking sheet and toast for 6–8 minutes until fragrant and lightly browned. Watch carefully to avoid burning. Remove and let cool completely.
If using day-old bread, tear into pieces and pulse briefly in a food processor until coarse crumbs form (about 10–15 pulses). If using store-bought fresh breadcrumbs, measure out 1 cup. If bread is very dry, hydrate briefly with 1–2 tablespoons water and squeeze out excess before measuring.
Combine main ingredients
In the bowl of a food processor add the cooled toasted walnuts and pulse until they form a coarse meal (about 10–15 pulses). Add the roasted red bell peppers, breadcrumbs, garlic clove, tahini, pomegranate molasses, smoked paprika, ground cumin, Aleppo pepper (or red pepper flakes), lemon juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Pulse to combine until the mixture is fairly smooth but still has some texture (about 20–30 pulses).
Emulsify with olive oil
With the processor running, drizzle in 6 tablespoons of extra virgin olive oil through the feed tube until incorporated and the muhammara reaches a spreadable consistency. If the mixture is too thick, add 1–2 tablespoons of water or reserved pepper liquid and pulse once or twice to loosen. Stop and scrape down the sides as needed to ensure even texture.
Adjust seasoning and texture
Taste and adjust seasoning: add remaining salt and pepper to taste, additional lemon juice if brighter acidity is desired, or another tablespoon of pomegranate molasses for more sweetness/tang. Pulse briefly to combine any additions.
Plate and finish
Transfer muhammara to a shallow serving bowl or plate. Smooth the top with the back of a spoon and create a shallow well in the center. Drizzle the 2 tablespoons of extra virgin olive oil over the top, sprinkle with chopped parsley and pomegranate seeds if using, and optionally scatter a few whole toasted walnuts for texture.
Serve
Serve chilled or at room temperature as a cold mezze with warm pita, flatbread, crackers, or fresh vegetables. Muhammara will keep covered in the refrigerator for up to 5 days; bring to room temperature before serving for best flavor and texture.