Muhammara Recipe
Roasted red pepper, walnuts, pomegranate molasses, bread crumbs
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Ingredients
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Main Ingredients
Method
Prepare the Roasted Peppers
- 1
Roast the peppers
Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 25–30 minutes, turning occasionally, until the skins are charred and blistered.
- 2
Steam and peel
Transfer the hot roasted peppers to a bowl and cover with plastic wrap or a plate. Let them steam for 10–15 minutes. Then peel off the skins, remove the stems and seeds, and discard them.
Prepare the Muhammara
- 3
Toast the walnuts
In a dry skillet over medium heat, toast the walnuts for 3–5 minutes, stirring frequently, until fragrant. Let them cool slightly.
- 4
Blend the ingredients
In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, garlic, pomegranate molasses, lemon juice, olive oil, ground cumin, Aleppo pepper, salt, and black pepper. Process until smooth but still slightly chunky, scraping down the sides as needed.
- 5
Adjust seasoning
Taste the muhammara and adjust seasoning if necessary, adding more salt, lemon juice, or pomegranate molasses to balance the flavors.
Serve
- 6
Transfer the muhammara to a serving bowl and drizzle with a little olive oil, if desired. Serve with pita bread, crackers, or vegetables.
