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Muhammara

Middle Eastern · 15 min · Easy · 6 servings

Muhammara

The Aleppan red pepper and walnut dip. No cooking at all — everything goes in the food processor, and it tastes better after an hour in the fridge.

~300 cal per serving — Calories are approximate, per serving — a guide only.

soy-free
Plan it:

Method

  1. 1

    Blitz the base

    Put the peppers, walnuts, breadcrumbs, garlic, cumin and chili flakes in a food processor. Pulse to a coarse paste — you want texture, not hummus. Stop before it goes smooth.

  2. 2

    Loosen and season

    With the motor running, pour in the olive oil, pomegranate molasses and lemon juice. Season with salt, then taste: it should land sweet, sour and smoky all at once.

  3. 3

    Rest

    ⏱ 60 min

    Scrape into a bowl and let it sit for at least an hour if you can — the walnuts soften and the flavors settle. Serve with a slick of olive oil on top.

Notes

Hold back 1 oz (30 g) of the walnuts and stir them in at the end for crunch. Reserve some pomegranate molasses to drizzle at the table.

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