Muhammara is a Syrian dip made with walnuts, breadcrumbs, and roasted peppers. Serve it at room temperature, with warm pita bread and raw or cooked vegetables. The pomegranate molasses is an important ingredient; you can find it at Middle Eastern groceries.
Ingredients
- 1 pound (2 large) red bell peppers, roasted or grilled, peeled, quartered, seeded
- 1 cup shelled walnuts
- ⅓ cup fresh bread crumbs
- 1 teaspoon coarsely ground red Aleppo pepper or 1/2 to 1 teaspoon chili flakes (to taste)
- 1 teaspoon lightly toasted cumin seeds, ground
- ¼ teaspoon allspice
- ½ teaspoon sugar
- 4 teaspoons (1 tablespoon plus 1 teaspoon) tomato paste
- ¼ cup extra virgin olive oil (more to taste)
- 1 ½ tablespoons pomegranate molasses (more to taste)
- 1 tablespoon fresh lemon juice
- ½ to ¾ teaspoon salt, preferably kosher salt, to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
828 calories; 67 grams fat; 7 grams saturated fat; 25 grams monounsaturated fat; 31 grams polyunsaturated fat; 50 grams carbohydrates; 10 grams dietary fiber; 25 grams sugars; 14 grams protein; 994 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Makes approximately 2 cups
Preparation
- Place the peppers in a food processor fitted with the steel blade, and pulse several times, until they are reduced to a pulp. Add the walnuts, bread crumbs, spices, and sugar and process until the ingredients are ground and amalgamated. Scrape down the sides of the bowl.
- Add all of the remaining ingredients. Process to a paste, scraping down the processor from time to time. Taste and adjust salt. If desired, thin out with a little more olive oil. Refrigerate until close to serving time, then bring to room temperature to serve, with vegetables and/or bread.
- Advance preparation: This will keep for 5 days in the refrigerator.
About 10 minutes
Dining and Cooking