Muhammara

By Cookie and Kate
  • Prep: 15 mins
  • Cook: 45 mins
  • Serving: 6
  • Store for: 3 days

Ingredients

  • 2-3 tbsp pomegranate molasses (see directions below to make this at home)
  • 3 large red bell peppers (skin on)
  • 3 tbsp bread crumbs
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt, plus more to taste
  • 2 tsp Aleppo chili flakes (plus more to taste // or sub 1/4 the amount of red pepper flakes)
  • 1 clove garlic (minced)
  • 1/2 cup raw walnuts (loosely chopped)
  • 1 tbsp olive oil (if avoiding oil, omit)
  • 2 tbsp lemon juice

Directions

In the meantime, heat the oven to 232 C and place whole bell peppers directly on a baking sheet. Roast for 20-25 minutes or until blackened on the outside. Cover with foil to let steam and cool for 10 minutes. Then peel away core, seeds, and skins and set aside.

To a food processor, add pomegranate molasses, bread crumbs, cumin, salt, chili flakes, garlic, walnuts, olive oil, and lemon juice and pulse (instead of blend) to combine. Then add roasted peppers and pulse a few more times to combine. I think a little texture is nice in this dip instead of a purée.

Taste and adjust flavor as needed, adding more lemon for acidity, garlic for “zing,” chili flakes for spice, pomegranate molasses for sweetness / depth of flavor, sea salt for saltiness, or cumin for smokiness.

Serve with fresh pita, flatbread, crackers, or vegetables of choice! Best when fresh. Store leftovers covered in the refrigerator for up to 3 days. Let it come to room temperature before enjoying.