Muhammara

Ingredients

• •2 cups roasted red peppers (jarred or fresh)
• •1 cup walnuts, toasted
• •1/2 cup breadcrumbs or ground walnuts
• •3 tablespoons pomegranate molasses
• •2 tablespoons olive oil
• •2 cloves garlic, minced
• •1 teaspoon ground cumin
• •1/4 teaspoon cayenne pepper
• •1/2 teaspoon salt
• •1 tablespoon fresh lemon juice

Directions

1. 1Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then let cool slightly.
2. 2Add the roasted red peppers, toasted walnuts, breadcrumbs, garlic, cumin, and cayenne pepper to a food processor.
3. 3Pulse the mixture until coarsely combined, then add pomegranate molasses, lemon juice, and olive oil.
4. 4Process until you reach a chunky paste consistency, adjusting texture with more oil if needed.
5. 5Season with salt and taste, adjusting pomegranate molasses or lemon juice to preference.
6. 6Transfer to a serving bowl and drizzle with additional olive oil and a sprinkle of sumac or pomegranate seeds if desired.
7. 7Serve at room temperature with pita bread, fresh vegetables, or crackers.

💡 Toast walnuts before blending muhammara. Raw walnuts can taste tannic, while a brief toast makes the pepper and pomegranate flavours seem sweeter.

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