Description
This smoky muhammara is bold, tangy, and a little spicy—made with roasted red peppers, walnuts, and pomegranate molasses.
Ingredients
Units
Scale
- 2 red bell peppers (about 1 pound total)
- 1 tablespoon olive oil, plus more for roasting
- 1/2 cup unsalted, unroasted walnuts
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 2 cloves of garlic
- 1 tablespoon fresh mint leaves, packed
- 1/2 teaspoon sea salt + more as needed
- 1/4 teaspoon black pepper
- 1/2 teaspoon Aleppo pepper (pul biber)
Instructions
- Preheat your oven to 400°F (200°C). Place the bell peppers on a cast-iron skillet or baking sheet, drizzle generously with olive oil, and season with a pinch of salt and black pepper. Roast for 20-25 minutes, or until the peppers are soft and slightly charred.
- While the peppers are roasting, heat a dry skillet over medium heat. Add the walnuts and toast for 3-5 minutes, shaking the pan occasionally, until they smell nutty and turn a light golden color. Be careful not to burn them.
- Once the roasted peppers are cool enough to handle, remove the stems and seeds.
- Transfer the roasted bell peppers and toasted walnuts to a blender or food processor. Add the pomegranate molasses, lemon juice, tomato paste, smoked paprika, garlic cloves, fresh mint leaves, 1 tablespoon of olive oil, sea salt, black pepper, and Aleppo pepper.
- Blend until the mixture is thick and spoonable, resembling a rustic pesto rather than a creamy hummus. You want some texture from the walnuts, so avoid over-blending.
- Before serving, drizzle your Muhammara with a little extra olive oil. You can also sprinkle it with a few walnut pieces, a few fresh mint leaves, a dusting of smoked paprika, or a pinch of Aleppo pepper.
- Prep Time: 15 Minutes
- Cook Time: 20-25 minutes
- Category: Appetizer, Dip, Spread
- Method: Roasting, Blending
- Cuisine: Middle Eastern, Mediterranean