Muhammara
A flavorful Middle Eastern dip made from roasted red peppers, walnuts, breadcrumbs, and pomegranate molasses.
Servings: 4 servings
Ingredients
Ingredients
- 3 roasted red bell peppers
- 1/2 cupbread crumbs fresh or store-bought
- 1/2 cupwalnuts
- 2 tablespoonsextra-virgin olive oil
- 1 1/2 tablespoonspomegranate molasses*
- 1 garlic clove
- 1 teaspoonfresh lemon juice
- 1 teaspoonAleppo pepper or 1/2 teaspoon red pepper flakes
- 1/2 teaspoonground cumin
- Freshly ground black pepper
- Fresh mint for garnish
- Pita bread for serving
Instructions
Instructions
- Prepare the 3 roasted red bell peppers: remove stems and seeds, peel off any loose skin, and roughly chop the peppers.
- Peel the garlic clove.
- In a food processor, combine the chopped roasted peppers, ½ cup breadcrumbs (fresh or store-bought), ½ cup walnuts, 1 garlic clove, 2 tablespoons extra-virgin olive oil, 1½ tablespoons pomegranate molasses, 1 teaspoon fresh lemon juice, 1 teaspoon Aleppo pepper (or ½ teaspoon red pepper flakes), and ½ teaspoon ground cumin. Add several grinds of freshly ground black pepper.
- Pulse the mixture in short bursts until creamy and mostly smooth, stopping occasionally to scrape down the sides of the bowl with a spatula so everything blends evenly.
- Taste and adjust seasoning if desired by adding a bit more Aleppo pepper/red pepper flakes or more freshly ground black pepper.
- Transfer the muhammara to a serving bowl, garnish with fresh mint, and serve with pita bread.
Equipment
- Food Processor
- Spatula
- Serving Bowl
Notes
Notes
*If you don’t have pomegranate molasses, replace it with 2 teaspoons maple syrup and add an additional 2 teaspoons lemon juice.
*If you don’t have pomegranate molasses, replace it with 2 teaspoons maple syrup and add an additional 2 teaspoons lemon juice.