Muhammara Recipe
My everyday muhammara — toasted walnuts and roasted red peppers blended with pomegranate molasses for a dip that's smoky, a little sweet, and a little tangy all at once. Set it out on a mezze platter, spread it on sandwiches, or spoon it over grilled chicken or fish.
Ingredients
Makes about 1 1/2 cups
- 3 medium red bell peppers (about 1 pound) roasted and peeled *see how-to instructions below
- ¼ cup torn sourdough bread about 1/2 slice
- ½ cup toasted walnuts toasted
- 3 tablespoons fresh lemon juice
- 2 tablespoons pomegranate molasses
- 2 tablespoons extra-virgin olive oil
- 2 smashed and peeled garlic cloves
- 1 teaspoon paprika sweet or smoked
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- ¼-½ teaspoon cayenne or Aleppo pepper to taste
Garnish
- Chopped walnuts or pistachios
- Paprika or za'atar
- Extra virgin olive oil
Instructions
- Place the roasted and peeled red peppers and their collected juices from the bowl into a food processor bowl. Add ¼ cup torn sourdough bread, ½ cup toasted walnuts, 3 tablespoons fresh lemon juice, 2 tablespoons pomegranate molasses, 2 tablespoons extra-virgin olive oil, 2 smashed and peeled garlic cloves, ½ cup toasted walnuts, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon fine sea salt and ¼-½ teaspoon cayenne or Aleppo pepper
- Process for about 1 minute, scraping down the sides once halfway. You're going for a thick texture that doesn't need to be completely smooth.Taste and season with additional salt, pomegranate molasses or lemon juice if needed.
- Scrape the muhammara into a bowl and swirl the back of a spoon over the top to create a groove. Drizzle olive oil into it, and sprinkle with paprika, (and or za'atar) and chopped or crushed walnuts.
Notes
- To roast a red bell pepper, place under a broiler, on a hot preheated grill or directly on a gas flame on the stovetop. Roast the pepper, rotating it as it turns black on all sides. Place the pepper in a bowl and lightly cover to steam as it cools. When cool enough to handle, peel off the skin and seeds and discard.
- Toast walnuts for about 10 minutes in a 350-degree oven, until they smell nutty.
- Substitute 1 1/2 cups jarred, fire-roasted red peppers (drained) in place of the freshly roasted pepper.
- The dip will keep in the fridge for up to a week (if you don't devour it all at once).
Nutrition
Calories: 142kcalCarbohydrates: 10gProtein: 2gFat: 11gSodium: 398mgFiber: 2gSugar: 5g
