🧂 Ingredients
- 3 large Roasted red peppers(jarred or homemade)
- 0.75 cup Walnuts(toasted)
- 0.33 cup Breadcrumbs(unseasoned)
- 2 tablespoons Pomegranate molasses
- 2 tablespoons Extra virgin olive oil(plus more for drizzling)
- 2 cloves Garlic cloves(peeled)
- 1 tablespoon Lemon juice
- 1 teaspoon Aleppo pepper(or 1/2 tsp red pepper flakes)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt(or to taste)
- 0.25 teaspoon Black pepper(freshly ground)
- 2 tablespoons Fresh parsley(chopped, for garnish)
- 2 tablespoons Pomegranate seeds(for garnish (optional))
👨🍳 Instructions
- 1
If using fresh red peppers, roast them until the skins are charred, then place them in a bowl, cover, and let steam for 15 minutes. Peel, seed, and quarter the peppers.
- 2
In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, olive oil, garlic, lemon juice, Aleppo pepper, cumin, salt, and black pepper.
- 3
Pulse until the mixture is well combined but still has some texture; avoid over-processing into a smooth puree. Taste and adjust seasoning as needed.
- 4
Transfer the muhammara to a serving bowl. Drizzle with a little extra olive oil and garnish with chopped fresh parsley and pomegranate seeds, if desired.
- 5
Serve with warm pita bread, crackers, or fresh vegetables.
💡 Pro Tips
- ✓For a smoother consistency, process for longer. For a chunkier texture, pulse fewer times.
- ✓Toasting the walnuts enhances their flavor and aroma.
- ✓Pomegranate molasses is key for the signature sweet and tangy flavor. It can be found in Middle Eastern grocery stores or online.
- ✓Aleppo pepper provides a mild heat and fruity flavor. If unavailable, use red pepper flakes sparingly.
🔄 Variations
- Add a tablespoon of tahini for a creamier texture.
- Incorporate a pinch of sumac for an extra layer of tartness.
- For a spicier kick, add more Aleppo pepper or red pepper flakes.