Prep 25 mins
Cook 20 mins
Muhammara is a popular Middle Eastern dip made from peppers, walnuts, and pomegranate molasses. This was found in Paula Wolfert's cookbook "The Cooking Of the Eastern Mediterranean". This dish is better after sitting for a day ( allowing the flavros to marry).
- 2 1⁄2 lbs red bell peppers
- 2 small fresno or hot hungarian hot chili peppers (or substitute Turkish red pepper paste to taste)
- 1 1⁄2 cups walnuts, coarsely ground (about 6 oz.)
- 1⁄2 cup cracker, crumbled
- 2 tablespoons pomegranate molasses, to taste (or more)
- 1 tablespoon fresh lemon juice (not the bottled kind)
- 1⁄2 teaspoon ground cumin
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon sugar
- 2 tablespoons olive oil
- 2 teaspoons toasted pine nuts (we used pistachio nuts) or 2 teaspoons unsalted pistachio nuts, chopped, peeled (we used pistachio nuts)
- 1 pinch ground cumin
- olive oil (to garnish)
- Roast red bell peppers and chiles either over coals or a gas burner or under an electric broiler, turning frequently until blackened and blistered all over, about 12 minutes.
- Place in a covered bowl to steam 10 minutes (this loosens the skin).
- Rub off skins; slit peppers open and remove stems, membranes, and seeds.
- Spread bell peppers, smooth side up, on a paper towel and let drain 10 minutes.
- In a food processor, grind walnuts, crackers, pomegranate molasses, lemon juice, cumin, salt, and sugar until smooth.
- Add bell peppers; process until puréed and creamy.
- With the machine on, add olive oil in a thin stream.
- Add chiles to taste. (If the paste is too thick, thin with 1 or 2 tablespoons water.).
- Refrigerate overnight to allow the flavors to mellow.
- When ready to serve, transfer the dip to a serving dish.
- Sprinkle pine nuts or pistachios and cumin and drizzle with olive oil.