Muhammara
- Ingredient count
- 10 ingredients
- Total time
- 55 minutes
- Servings
- Serves 6
1
Ingredients
Red Bell Peppers3 large
Walnuts1 cup
Breadcrumbs1/3 cup
Pomegranate Molasses1 1/2 tbsp
Lemon Juice1/2 lemon
Garlic1 clove
Aleppo Pepper1 1/2 tsp
Cumin1 tsp
Salt3/4 tsp
Olive Oil3 tbsp
2
Roast Peppers at 450°F
Roast the red bell peppers in a 450°F (230°C) oven.
3
Until Blistered
Roast for 30–35 minutes, until the skins are blistered.
30–35 min
4
Toast Walnuts in a Dry Pan
While the peppers roast, toast the walnuts in a dry pan.
5
Until Fragrant
Toast the walnuts for 4–5 minutes, until fragrant.
4–5 min
6
Cover & Steam
Cover the roasted peppers and let them steam for 10 minutes.
10 min
7
Peel & Seed
Peel the skins off the peppers and remove the seeds.
8
Add to Food Processor
Add the peppers, walnuts, breadcrumbs, pomegranate molasses, lemon juice, garlic, Aleppo pepper, cumin, salt and olive oil to a food processor.
into the food processor
9
Pulse Until Thick
Pulse for 20–30 seconds, until the dip is thick but still rustic.
Pulse Until Thick
20–30 sec
10
Serve
Serve drizzled with olive oil and topped with walnuts and a pinch of Aleppo pepper.
Smoky & sweet!
Rich. Nutty. Tangy.