Muhammara

Recipes, Starters

A few bowls of dip and a generous bowl of dippers are perfect for keeping folks tame until dinnertime — and of course, for game day snacking! We love this Middle Eastern-inspired dip, a chunky appetizer starring walnuts, garlic, and roasted red peppers. Serve with fresh-cut vegetables for color, toasted thin baguette slices or warmed pita wedges dusted with salt or sumac.

 

Muhammara

 

3 large red bell peppers (about 2 lb./1 kg.), roasted, peeled and seeded or 1 jar (8 oz./250 g.) roasted peppers

1 cup (4 oz./125 g.) walnuts, toasted

2/3 cup (2 1/2 oz./75 g.) fine dried bread crumbs

1 small yellow onion, chopped

1 jalapeno or other hot chile, coarsely chopped, or 1 Tbs. red pepper flakes

2 cloves garlic, finely chopped

2 Tbs. pomegranate molasses

2 Tbs. extra-virgin olive oil

1 Tbs. fresh lemon juice

1 tsp. ground cumin

Sea salt

8-10 fresh mint leaves, torn

 

In a food processor or blender, combine the peppers, nuts, bread crumbs, onion, chile, garlic, molasses, olive oil, lemon juice, cumin and a pinch of salt and process just until combined. The mixture should have a coarse texture. Taste and adjust the seasoning, transfer to a bowl, and stir in the mint. Makes about 2 1/2 cups (1 1/4 lb./625 g.).

2 comments about “Muhammara

  1. Johara

    The photo you display does not represent the end product. This may be confusing for people who do. To know what Muhammara looks like.

    Reply
  2. Johara

    The photo with the accompanying this recipe does not represent the end product. This may confuse people who are not familiar with Muhammara.

    Reply

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