Muhammara
This dip balances the sweetness of peppers with the deep, sour edge of pomegranate molasses. It relies on the contrast between the rough walnut bits and the smooth, emulsified roasted peppers.
Watch the texture as you blend.
Do not turn this into a thin puree; you want the walnuts to remain distinct enough to provide a slight resistance when you spread it on bread.
- food processor
- baking sheet
- small skillet
What goes in.
- 3large red bell peppers, roasted and peeled
- 1.5 cupswalnuts, toasted
- 0.5 cupfine dry breadcrumbs
- 3 tbsppomegranate molasses
- 1 tbspAleppo pepper flakes
- 1 clovegarlic, smashed
- 0.5 tspground cumin
- 0.25 cupextra virgin olive oil
- 1 tspsalt
Controlling the Grind
Use short pulses in the food processor. If you run the motor continuously, the walnut oils will release too quickly, turning the dip into a greasy paste rather than a structured spread.
The method.
Roast the peppers
Char the peppers under a broiler until the skins are blackened. Seal them in a bowl with plastic wrap for 10 minutes to steam, then peel and seed them.
Toast the walnuts
Place walnuts in a dry skillet over medium heat. Shake frequently until they smell fragrant and darken slightly, about 3 to 5 minutes. Remove immediately to prevent burning.
Combine
Add the roasted peppers, walnuts, garlic, breadcrumbs, pomegranate molasses, Aleppo pepper, cumin, and salt to the processor bowl.
Pulse
Pulse until the mixture is uniform but still retains a coarse, chunky texture.
Emulsify
With the motor running on low, slowly drizzle in the olive oil. This binds the breadcrumbs and peppers into a cohesive, spreadable paste.
Other turns to take.
Spicy Version
Add an extra tablespoon of Aleppo pepper or a teaspoon of harissa for higher heat.
Crunchy Garnish
Reserve a small handful of toasted, crushed walnuts to sprinkle over the finished dip for added texture.
When it doesn't go to plan.
If your pomegranate molasses is very thick, warm it slightly in the microwave so it pours easily.
Let the dip sit at room temperature for an hour before serving to allow the flavors to marry.
Use a high-quality, peppery olive oil to finish the dish, as it acts as a primary flavor component.
The ones that keep coming up.
Can I use jarred roasted peppers?
Yes, but drain them thoroughly on paper towels first; excess liquid from the jar will make the dip watery.
What if I cannot find Aleppo pepper?
Use a mix of sweet paprika and a pinch of cayenne pepper to approximate the color and mild heat.
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