Muhammara
Elisabeth
Serve with pita bread, although you may end up eating it with a spoon.
ingredients
- 3 large red bell peppers
- 1 clove garlic, crushed
- 1 teaspoon cumin seeds, crushed
- 1 tablespoon lemon juice
- 2 teaspoons pomegranate molasses
- 1 1/2 cups toasted walnuts
- 1/3 cup bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon Aleppo pepper, or to taste (optional, but worth it)
- 3 tablespoons olive oil, divided
directions
- 1
1. Roast the red peppers on a rack over the burner on a gas stove or on a grill until blackened and blistered all over, about 10 minutes. Once they are roasted remove them from the rack to a paper bag and let stand until they are cool enough to handle.
- 2
2. Remove all the charred skin from the peppers, and remove the stems and seeds.
- 3
3. Combine roasted peppers, garlic, crushed cumin seeds, lemon juice and pomegranate molasses in a food processor and process until almost smooth. Add the walnuts and bread crumbs and process until chunky smooth.
- 4
4. Add the salt, Aleppo pepper and olive oil and process just until combined. Cover and refrigerate until ready to serve. It can be refrigerated for up to three days.
Source: Elisabeth
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