Muhammara
A rich and flavorful Middle Eastern dip made with roasted red peppers, walnuts, and pomegranate molasses. This classic Syrian spread combines smoky, sweet, and nutty flavors into a delicious mezze.
Ingredients
- •1 cup walnuts
- •3 whole large red bell peppers
- •½ cup fine fresh breadcrumbs
- •2 Tbsp extra-virgin olive oil
- •2 Tbsp Aleppo-style pepper
- •1 Tbsp tahini
- •1 tsp fresh lemon juice
- •½ tsp paprika
- •2 Tbsp pomegranate molasses
- •1 to taste Kosher salt
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 8-10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside.
10 min
- 2.
Meanwhile, place a rack in upper third of oven and heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12-15 minutes. (Alternatively, you can char over a gas burner on medium-high, turning occasionally with tongs, 12-15 minutes.)
15 min
- 3.
Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins).
10 min
- 4.
Remove skins from bell peppers (it's okay if some bits don't come off); remove and discard ribs and seeds. Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, remaining walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.
10 min
- 5.
Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.
2 min
