The main flavour components of muhammara are roasted red peppers, toasted walnuts and pomegranate molasses. This dip makes a great spread for a canapé or a larger dressed toast version.
Serves 6-8
INGREDIENTS:
4 red bell peppers, roasted and peeled (see tip)
1 cup walnuts, toasted
2/3 cup fresh breadcrumbs or panko, toasted
2 tbsp pomegranate molasses
2 cloves garlic
1 tsp Aleppo pepper or red pepper flakes
Juice of 1 lemon
2 tsp paprika
1 tsp cumin
1 tsp salt, to taste
Few grinds black pepper
4 tbsp extra-virgin olive oil
DIRECTIONS:
Combine peppers and walnuts in a food processor and blend until smooth. Add remaining ingredients except the olive oil and pulse until smooth.
With the processor running, add olive oil slowly and blend until oil is completely incorporated. Turn off the processor and scrape down the sides of the processor bowl as you go. If you find the dip is too thick, add some of the liquid from the roasted red pepper or a splash of water until desired texture is achieved.
Garnish options: Chopped parsley, mint, pomegranate arils, pomegranate molasses, olive oil, additional chopped walnuts or cilantro.
TIP
You can use jarred roasted red peppers to cut preparation time down in a substantial way. I use the roasted red peppers I prepare during the harvest season; I love the taste of summer sun in the depths of winter.
