Muhammara is a dip or spread made with roasted red peppers, walnuts, pomegranate molasses. It is savory, nutty, spicy and sweet! Use as a dip or a spread on just about anything!
I chose this particular recipe, adapted somewhat from May 2019 Bon Appetit because you just toss all the ingredients into a food processor (or blender) and pulse away until it reaches the consistency you like.
1 cup walnuts
1 7-8 oz. jar Roasted Red Bell Peppers, drained
1 – 2 slices bread or 1 dinner roll, fresh and soft, to make 1/2 c breadcrumbs
2 Tbsp Extra-Virgin Olive Oil
1–3 cloves garlic (I used 2)
1 Tbsp Tahini
2 tsp Lemon Juice, or more to taste
1/2 t Paprika
2 Tbsp Aleppo Pepper or 1/2 tsp Red Pepper Flakes
2–3 Tbsp Pomegranate Molasses, to taste (See Note 1)
3/4 – 1 tsp salt, to taste
Toast the Walnuts
In a small frypan over Medium-Low heat, toast the walnuts until they become golden brown and begin to smell fragrant and nutty, stirring regularly. This will take 4-5 minutes. Be careful not to burn. Transfer to a bowl and let cool a bit. (See Note 2)
Make the Muhammara
Into the bowl of a food processor, place the bread, and pulse until it has formed crumbs, 5-6 pulses. Check to confirm it is approximately 1/2 cup. If it’s a bit more, you can remove some if you like.
To the breadcrumbs, add the toasted walnuts, red peppers, olive oil, garlic, tahini, lemon juice, paprika, Aleppo Pepper, and 2 Tbsp of the pomegranate molasses.
Pulse 15-25 times until it has the consistency you want. We like to maintain some texture.
Taste and add salt to taste, more lemon juice, and/or pomegranate molasses if desired.
Garnish with walnuts and more pomegranate molasses, if desired.
1. If you can’t find Pomegranate Molasses, you can make your own by reducing 4 cups of Pomegranate Juice over medium-low heat. Just bring to a simmer, and once bubbles begin to form in the middle of the pan, reduce heat to low or Medium-low to maintain that level of simmer. Reduce volume to 1 1/2 – 2 cups. This takes 45-60 minutes in my experience.
2. You can also toast walnuts in a 350F oven for 7-10 minutes, but, as with the pan, watch carefully so they don’t burn.