Muhammara is a delicious and can be a spicy dip. It’s made primarily from red peppers and walnuts, and is flavored with pomegranate molasses, garlic, and spices.
Here’s a basic recipe to make Muhammara
Ingredients:
- 3 red bell peppers
- 1 cup walnuts, lightly toasted
- 1/3 cup bread crumbs
- 2 to 3 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 to 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon lemon juice (optional, for added tang)
Instructions:
- Roast the Peppers:
- Preheat your oven to 400°F (200°C).
- Place the red bell peppers on a baking sheet and roast them for about 25-30 minutes, turning occasionally, until the skins are charred and blistered.
- Remove from the oven and cover with foil or place in a bowl covered with plastic wrap for about 10 minutes. This makes them easier to peel.
- Prepare the Peppers:
- Peel the charred skin off the peppers, remove the seeds and stem, and chop them roughly.
- Make the Muhammara:
- In a food processor, combine the roasted peppers, walnuts, bread crumbs, olive oil, pomegranate molasses, garlic, cumin, red pepper flakes, salt, and lemon juice if using.
- Pulse until the mixture is well combined but still has some texture. You don’t want it completely smooth.
- Adjust the Flavor:
- Taste the muhammara and adjust the seasoning, adding more salt, red pepper flakes, or lemon juice if needed.
- Serve:
- Transfer the muhammara to a serving dish and drizzle with a little olive oil. It can be served with pita bread, crackers, or vegetables.
- Muhammara can be enjoyed as a dip, spread, or a condiment.
Notes:
- Pomegranate Molasses: This is a key ingredient in muhammara, providing a unique sweet and tangy flavor. It can be found in Middle Eastern stores or online.
- Texture: The texture of muhammara can vary from smooth to slightly chunky, based on your preference.
- Storage: Muhammara can be stored in the refrigerator for up to a week.