54min 4 ppl
Muhammara
27 minutes
4 people
Easy≤30 min & ≤6 steps
27 min · 6 steps
Easy: ≤30 min and ≤6 steps
210 kcalper person
Protein 4g
Carbs 14g
Fats 16g
About this dish
Sweet roasted peppers meet toasted walnuts, tart pomegranate molasses and the slow heat of Aleppo pepper in this Syrian dip, ground to a coarse, glossy paste rather than a smooth puree. It walks a line between sweet, sour and hot that few dips manage at once.
Allergy Info
Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Red Pepperlarge, halved and deseeded3 whole
- Garlic clovescrushed1
- Pomegranate seedsto finish1 tbsp
Dried Goods
- Walnutstoasted100 g
Spices & Seasonings
- Aleppo pepper1 tbsp
- Ground Cumin0.5 tsp
- Fine sea salt0.5 tsp
Oils & Condiments
- Pomegranate Molasses2 tbsp
- Extra-virgin olive oil3 tbsp
- Lemon juice1 tbsp
Utensils
- Baking tray
- Food processor
- Mixing bowl
- Sharp knife
- Chopping board
Method
1
Set the red pepper halves skin-side up under a very hot grill and roast until the skins are blackened and blistered all over.
Approx. 12 minutes
2
Transfer the peppers to a bowl, cover tightly and leave until cool enough to handle, then peel away and discard the blackened skins.
Approx. 5 minutes
3
Tip the peeled peppers into a food processor with the toasted walnuts, Aleppo pepper, pomegranate molasses, garlic, cumin and salt.
Approx. 3 minutes
4
Pulse until the mixture forms a coarse, glossy paste, stopping while it still has some texture rather than blending it completely smooth.
Approx. 3 minutes
5
With the motor running, drizzle in the extra-virgin olive oil and lemon juice and pulse once more to combine.
Approx. 2 minutes
6
Spread the muhammara onto a plate, drizzle with a little more olive oil and scatter over the pomegranate seeds.
Approx. 2 minutes
