Muhammara
A hot pepper dip originally from Aleppo, Syria.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
If roasting from scratch, char the red peppers over a flame until black, let them steam in a covered bowl, then peel and remove the seeds. Pat them completely dry.
- 2
In a dry skillet, lightly toast the walnuts for 3-5 minutes until fragrant, being careful not to burn them. Let them cool.
- 3
In a food processor, pulse the toasted walnuts, garlic cloves, cumin, and Aleppo pepper until the nuts are finely ground.
- 4
Add the roasted red peppers, pomegranate molasses, and breadcrumbs to the food processor. Pulse a few times to combine.
- 5
With the machine running, slowly drizzle in the extra virgin olive oil until the mixture becomes a thick, textured paste (do not over-blend; it should have some coarse texture, not be a smooth puree).
- 6
Transfer to a serving bowl, let it rest for 30 minutes at room temperature for the flavors to meld, and serve garnished with a drizzle of olive oil, crushed walnuts, and a sprinkle of Aleppo pepper alongside warm pita.
Plan it in Listahan
Add Muhammara to your week, check it against your household's allergens, and build the shopping list automatically.