Muhummara Recipe
roasted pepper dip mixed with walnuts, bread crumbs, olive oil & pomegranate sauces
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Ingredients
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Main Ingredients
Spices and Seasoning
Garnish
Method
Preparation
- 1
Roast the Peppers
Preheat your oven to 475°F (245°C). Place whole red bell peppers on a baking sheet and roast in the oven for about 25 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and let them cool.
- 2
Prepare the Walnuts
While the peppers are roasting, place the walnuts in a dry skillet over medium heat. Toast them for about 5-7 minutes, stirring frequently until fragrant. Let them cool.
Blending
- 3
Peel and Seed the Peppers
Once the roasted peppers are cool enough to handle, peel off the charred skin and remove the seeds. Chop the peppers roughly.
- 4
Combine Ingredients in Food Processor
In a food processor, combine the roasted peppers, toasted walnuts, bread crumbs, garlic, cumin powder, salt, black pepper, red pepper flakes, olive oil, and pomegranate molasses.
- 5
Blend Until Smooth
Pulse the mixture until it reaches a smooth and creamy consistency. You may need to scrape down the sides of the bowl a few times.
Serving
- 6
Garnish and Serve
Transfer the muhummara to a serving bowl, drizzle with a little more olive oil, and garnish with fresh parsley and pomegranate seeds. Serve with pita bread or vegetable sticks.
