Delightful Muhammara Recipe
Muhammara, a vibrant and flavorful dip, hails from the heart of Middle Eastern cuisine. Its rich texture and layered flavors make it a perfect companion for pita bread, crackers, or even as a spread for sandwiches. Here’s how to make this delectable dish at home, either using fresh bell peppers or the convenience of jarred ones.
Ingredients:
- 2 medium red bell peppers (about 1 pound total), or 1 1/2 cups drained jarred roasted red peppers
- 1/2 cup walnuts
- 1 clove garlic
- 1/2 small lemon
- 1/2 cup fresh bread crumbs
- 2 tablespoons olive oil
- 2 tablespoons pomegranate molasses, plus more for serving
- 1 teaspoon Aleppo pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon granulated sugar
Directions:
- Prepare the Peppers:
- If using fresh peppers, ignite 2 gas burners to high and place a medium red bell pepper directly on each flame. Use tongs to rotate occasionally until the skin is fully blackened, about 8 minutes. For those without a gas stove, roasting in the broiler or on a grill works as well. Once blackened, transfer the peppers to a heatproof bowl and cover to let them steam and cool.
- Toast the Walnuts:
- Preheat your oven to 350°F (177°C). Spread the walnuts on a rimmed baking sheet in a single layer. Toast in the oven, tossing halfway through, until fragrant, about 8-10 minutes. Transfer the toasted walnuts to a food processor and pulse until coarsely chopped. Set aside 2 teaspoons for garnish.
- Process the Ingredients:
- Peel the cooled peppers, discarding skins and seeds, and tear into strips (use 1 1/2 cups if using jarred peppers). Add to the food processor. Smash and peel the garlic clove, and squeeze to get 1 teaspoon of lemon juice, adding both to the processor. Include the bread crumbs, olive oil, pomegranate molasses, Aleppo pepper, salt, cumin, and sugar.
- Blend to Desired Consistency:
- Pulse the mixture about 25 times until it reaches a mostly smooth yet slightly rustic texture. Scrape the sides as needed during processing.
- Serve:
- Transfer the muhammara to a serving bowl. Drizzle with additional pomegranate molasses and sprinkle with reserved walnuts for garnish.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 18 minutes
- Total Time: 38 minutes
- Calories: Approximately 120 per serving
- Servings: 4
This muhammara recipe not only offers a delightful taste experience but also a visually appealing dish with its deep red color accentuated by the garnish of walnuts and a drizzle of molasses. Whether you’re hosting a dinner party or looking for a new staple for your snack rotation, this muhammara is sure to impress!
Muhammara
- Total Time: 38 minutes
- Yield: 4 1x
Ingredients
2 medium red bell peppers (about 1 pound total), or 1 1/2 cups drained jarred roasted red peppers
1/2 cup walnuts
1 clove garlic
1/2 small lemon
1/2 cup fresh bread crumbs
2 tablespoons olive oil
2 tablespoons pomegranate molasses, plus more for serving
1 teaspoon Aleppo pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon granulated sugar
Instructions
If using fresh peppers, turn 2 gas burners to the highest setting and set 1 medium red bell pepper directly on each flame. Use a pair of tongs to turn the pepper occasionally until the skin is completely blackened, about 8 minutes. (If you don’t have a gas stove, roast them in the broiler or on the grill). Transfer to a heatproof bowl and cover with plastic wrap, aluminum foil, or a pot lid. Let the peppers steam and cool while you toast the walnuts.
Arrange a rack in the middle of the oven and heat the oven to 350°F.
Spread 1/2 cup walnuts out in a single layer on a rimmed baking sheet. Bake, tossing halfway through, until toasted and fragrant, 8 to 10 minutes total. Transfer to the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped, about 10 (1-second) pulses. Transfer 2 teaspoons chopped walnuts to a small bowl and reserve for garnish.
Prepare the following, adding each to the food processor as you complete it: Remove and discard the skin of the peppers with your fingers (it’s okay if a few blackened bits of the skin remain). Remove and discard the stem and seeds, then tear the peppers into large strips (1 1/2 cups). (If using jarred peppers, tear 1 1/2 cups into large strips.) Smash and peel 1 garlic clove. Squeeze the juice of 1/2 small lemon until you have 1 teaspoon juice.
Add 1/2 cup fresh bread crumbs, 2 tablespoons olive oil, 2 tablespoons pomegranate molasses, 1 teaspoon Aleppo pepper flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon ground cumin, and 1/4 teaspoon granulated sugar. Pulse, scraping down the sides of the bowls as needed, until the muhammara is uniform and mostly smooth but still a bit rustic and chunky, about 25 (1-second) pulses. Transfer to a serving bowl and garnish with a drizzle of pomegranate molasses and the reserved walnuts.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 120 kcal