MUHAMMARA

Muhammara image

Muhammara is a Syrian dip made with walnuts, breadcrumbs, and roasted peppers. Serve it at room temperature, with warm pita bread and raw or cooked vegetables. The pomegranate molasses is an important ingredient; you can find it at Middle Eastern groceries.

Provided by Martha Rose Shulman

Categories easy, quick, dips and spreads, appetizer

Time 10m

Yield Makes about 2 cups

Number Of Ingredients 12

Ingredients

1 pound (2 large) red bell peppers, roasted or grilled, peeled, quartered, seeded
1 cup shelled walnuts
1/3 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

Steps:

Place the peppers in a food processor fitted with the steel blade, and pulse several times, until they are reduced to a pulp. Add the walnuts, bread crumbs, spices, and sugar and process until the ingredients are ground and amalgamated. Scrape down the sides of the bowl.
Add all of the remaining ingredients. Process to a paste, scraping down the processor from time to time. Taste and adjust salt. If desired, thin out with a little more olive oil. Refrigerate until close to serving time, then bring to room temperature to serve, with vegetables and/or bread.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 208 milligrams, Sugar 6 grams

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