Muhammara
A vibrant Syrian dip of roasted red peppers, walnuts, and pomegranate molasses, blended into a silky spread. Serve with pita bread or fresh vegetables.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 2 cups roasted red bell peppers (jarred or freshly roasted)
- ¾ cup walnuts, raw
- 2 tablespoons pomegranate molasses
- 1 whole garlic clove
- 3 tablespoons olive oil
- 0 to taste salt and pepper
Instructions
- 1
If using jarred roasted peppers, drain them well by placing them in a fine-mesh strainer and pressing gently with the back of a spoon to remove excess liquid, about 30 seconds.
- 2
Place the walnuts in the food processor and pulse 8–10 times until broken into pieces the size of breadcrumbs, but not powder.
- 3
Add the drained roasted peppers, pomegranate molasses, and 1 whole garlic clove to the food processor with the walnuts.
- 4
Drizzle the 3 tablespoons of olive oil over the mixture, then pulse 12–15 times, scraping down the sides of the bowl after the 6th pulse, until the mixture is smooth but still has a tiny bit of walnut texture visible.
- 5
Taste a small spoonful and add a pinch of salt and pepper; pulse 2–3 more times to blend evenly throughout.
- 6
Transfer the muhammara to a serving bowl and drizzle a thin line of olive oil around the edge in a spiral pattern if desired.
Tools you’ll need
- fine-mesh strainer
- food processor
- rubber spatula
- spoon
- serving bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
