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Muhammara
This muhammara recipe combines roasted red peppers, walnuts, tahini, and pomegranate molasses into a smoky, sweet-tangy dip that’s delicious with fresh pita.
👥 4 Servings👤 Kamal Mouzawak📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●food processor
- ●oven
- ●bowl
📝 Preparation Steps
1
Place a rack in upper third of oven; preheat to 350°. Toast 1 cup raw walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8–⏱️ 10 minutes. Let cool. Pick out a few walnuts and coarsely chop; set aside for serving. Transfer remaining walnuts to a food processor.
raw walnuts1 cup
2
Heat broiler. Broil 3 large red bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12–⏱️ 15 minutes. (Alternatively, char peppers over a gas burner on medium-high, turning occasionally with tongs, 12–⏱️ 15 minutes.)
large red bell peppers3
3
Transfer bell peppers to a medium bowl and cover tightly with plastic wrap. Let sit ⏱️ 10 minutes to steam (this extends the cooking and makes it easier to remove skins). Remove skins (it’s okay if some bits don’t come off), then remove ribs and seeds; discard.
4
Transfer bell peppers to processor with walnuts and add ½ cup fine fresh breadcrumbs, 2 Tbsp. Aleppo-style pepper, Maras red pepper flakes, or other mild chile flakes, 2 Tbsp. extra-virgin olive oil, 2 Tbsp. pomegranate molasses, 1 Tbsp. tahini, 1 tsp. fresh lemon juice, and ½ tsp. paprika. Pulse until mostly smooth; season muhammara with kosher salt.
. Aleppo-style pepper, Maras red pepper flakes, or other mild chile flakes2 Tbsp. extra-virgin olive oil2 Tbsp. pomegranate molasses, plus more for drizzling2 Tbsp. tahini1 Tbsp. fresh lemon juice1 tspKosher salt
5
Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts. Do ahead: Muhammara can be made 4 days ahead and tastes even better after a few hours in the fridge. Transfer to an airtight container and chill. Editor’s note: This muhammara recipe was first printed in our May 2019 issue; it has been updated for style. Head this way for more of our favorite summer appetizers →
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