Muhammara

Name: Muhammara
Ingredients: 1 pound (2 large) red bell peppers, roasted or grilled, peeled, quartered, seeded; 1 cup shelled walnuts; 13 cup fresh bread crumbs; 1 teaspoon coarsely ground red Aleppo pepper or 1/2 to 1 teaspoon chili flakes (to taste); 1 teaspoon lightly toasted cumin seeds, ground; 1/4 teaspoon allspice; 1/2 teaspoon sugar; 4 teaspoons (1 tablespoon plus 1 teaspoon) tomato paste; 1/4 cup extra virgin olive oil (more to taste); 1 1/2 tablespoons pomegranate molasses (more to taste); 1 tablespoon fresh lemon juice; 1/2 to 3/4 teaspoon salt, preferably kosher salt, to taste

12 ingredients

8 steps

Ingredients

1 pound (2 large) red bell peppers, roasted or grilled, peeled, quartered, seeded
1 cup shelled walnuts
13 cup fresh bread crumbs
1 teaspoon coarsely ground red Aleppo pepper or 1/2 to 1 teaspoon chili flakes (to taste)
1 teaspoon lightly toasted cumin seeds, ground
1/4 teaspoon allspice
1/2 teaspoon sugar
4 teaspoons (1 tablespoon plus 1 teaspoon) tomato paste
1/4 cup extra virgin olive oil (more to taste)
1 1/2 tablespoons pomegranate molasses (more to taste)
1 tablespoon fresh lemon juice
1/2 to 3/4 teaspoon salt, preferably kosher salt, to taste

Directions

1

Place the peppers in a food processor fitted with the steel blade, and pulse several times, until they are reduced to a pulp.
2

Add the walnuts, bread crumbs, spices, and sugar and process until the ingredients are ground and amalgamated.
3

Scrape down the sides of the bowl.
4

Add all of the remaining ingredients.
5

Process to a paste, scraping down the processor from time to time.
6

Taste and adjust salt.
7

If desired, thin out with a little more olive oil.
8

Refrigerate until close to serving time, then bring to room temperature to serve, with vegetables and/or bread.