Muhammara | FoodieAtlas

Ingredients

2 large red bell peppers, roasted and peeled
1 cup walnuts, toasted
1/4 cup breadcrumbs
2-3 tablespoons pomegranate molasses
2 tablespoons olive oil
1-2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt to taste
Lemon juice to taste (optional)
Fresh parsley, chopped (for garnish)

Instructions

Roast the Red Peppers

Preheat your oven to 450°F (230°C).

Place the red bell peppers on a baking sheet and roast in the oven for about 20-25 minutes, turning occasionally, until the skins are charred and the peppers are soft.

Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for about 10 minutes. This will make it easier to peel the skins.

Peel the skins off the peppers and remove the seeds and stems.

Toast the Walnuts

In a dry skillet, toast the walnuts over medium heat for about 5 minutes, stirring frequently, until they are golden and fragrant. Let them cool.

Blend the Ingredients

In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, olive oil, minced garlic, ground cumin, smoked paprika, and cayenne pepper (if using).

Process until the mixture is smooth and well combined.

Season and Adjust

Taste the muhammara and season with salt to taste.

If needed, add a bit of lemon juice for extra brightness and acidity.

Serve

Transfer the muhammara to a serving bowl.

Drizzle with a little extra olive oil and garnish with chopped fresh parsley.