Muhammara

محمرة · Muhammara

Ingredients10

• roasted red bell peppers400 g
• walnuts120 g
• fresh breadcrumbs40 g
• pomegranate molasses2 tbsp
• extra-virgin olive oil3 tbsp
• garlic1 clove
• lemon juice1 tbsp
• ground cumin1 tsp
• Aleppo pepper1 tsp
• salt0.5 tsp

Method

1. Drain the roasted peppers well and pat them dry so the dip stays thick.
2. Toast the walnuts in a dry pan over medium heat for 3 to 4 minutes until fragrant, then cool slightly.
3. Pulse the walnuts, garlic, breadcrumbs, cumin, Aleppo pepper, and salt until coarsely ground.
4. Add the peppers, pomegranate molasses, lemon juice, and olive oil and blend to a coarse paste, not a smooth purée.
5. Taste and adjust salt, lemon, or pomegranate molasses if needed.
6. Spoon into a bowl, drizzle with a little olive oil, and serve at room temperature with flatbread.