6 servings

Muhammara

Name: Muhammara
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: middle_eastern
Ingredients: 2 cups, drained jarred roasted red peppers; 1 cup, lightly toasted walnut halves; 2 tbsp pomegranate molasses; 1/3 cup breadcrumbs; 1 garlic clove; 1 tsp Aleppo pepper; 1/2 tsp ground cumin; 1/2 (juice of) lemon; 3 tbsp, plus more to finish extra-virgin olive oil; to taste fine sea salt

The Aleppan red pepper and walnut dip — smoky roasted peppers blitzed with toasted walnuts, pomegranate molasses, and Aleppo pepper into a sweet-tart, brick-red spread.

vegetarian
vegan
dairy-free
egg-free

Ingredients

jarred roasted red peppers2 cups, drained
walnut halves1 cup, lightly toasted
pomegranate molasses2 tbsp
breadcrumbs1/3 cup
garlic clove1
Aleppo pepper1 tsp
ground cumin1/2 tsp
lemon1/2 (juice of)
extra-virgin olive oil3 tbsp, plus more to finish
fine sea saltto taste

Steps

Toast the walnuts.
Toast the walnuts in a dry skillet over medium heat until fragrant and a shade darker, about 4 minutes. Cool slightly.
Combine ingredients in food processor.
Combine the peppers, walnuts, breadcrumbs, garlic, Aleppo, cumin, lemon juice, and pomegranate molasses in a food processor. Pulse to a coarse paste.
Stream in olive oil and season.
With the motor running, stream in the olive oil until the dip is thick but spoonable. Season with salt.
Scrape and finish the dip.
Scrape into a shallow bowl, swoop the surface, and finish with a generous drizzle of olive oil and an extra pinch of Aleppo pepper.
Serve with pita or vegetables.
Serve with warm pita or raw vegetables. Flavor deepens after an hour in the fridge.

Nutrition

Nutrition, per serving. 160 calories. Protein 3.5 grams, 9 percent. Carbs 10 grams, 25 percent. Fat 12 grams, 67 percent. Fiber 3 grams, sugar 4 grams, saturated fat 1.5 grams, sodium 220 milligrams. Estimated from ingredients.