Snack · 20 min · middle-eastern

Muhammara

✓ USDA-verified nutrition data

Ingredients

• 2 cups Roasted red peppers
• 1 cup Walnuts
• 1/3 cup Breadcrumbs
• 3 tbsp Pomegranate molasses
• 3 tbsp Olive oil
• 1 clove Garlic
• 1 tsp Cumin
• 1/2 tsp Chili flakes

Steps

1. Toast the walnuts 6 minutes until fragrant and a shade darker.
2. Blitz the drained peppers, walnuts, and breadcrumbs until thick and mostly smooth, with visible texture.
3. Blend in the pomegranate molasses, olive oil, garlic, cumin, and chili.
4. The dip should be sweet, sour, and smoky all at once — adjust molasses for tang, chili for heat.
5. Salt to taste and rest 15 minutes so the crumbs hydrate.
6. Serve with a walnut half pressed on top and a thread of olive oil.

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