Muhammara
Ready In: 15 mins
Serves: 10
Ingredients
- 4 medium red bell peppers, roasted and peeled
- 2⁄3 cup breadcrumbs
- 1 2⁄3 cups walnuts, toasted
- 12 -16 garlic cloves
- 1⁄2 teaspoon garlic powder
- 1 pinch salt
- 1 teaspoon cumin
- 1 1⁄2 tablespoons lemon juice
- 1⁄4 cup pomegranate syrup
- 3 -4 tablespoons olive oil
Directions
- Roast, steam, peel, and de-seed red bell peppers. Toast the walnuts in a dry pan while you’re waiting for the peppers to roast. Food process peppers (and that “juice” you remembered to save!), breadcrumbs, walnuts, garlic, lemon juice, pomegranate syrup, and spices. Slowly drizzle in olive oil until desired consistency.
- It’s good to keep in mind that raw garlic takes a while to fully flavor a dish, so be careful of relying too much on that first taste. You just might end up adding more garlic when you don’t actually need it (ha, as if there was such a thing!). When I make and serve this on the same day, I usually back off on the fresh garlic and increase the garlic powder, which gives more of an immediate flavor.
- Chill if possible, and serve with romaine leaves, vegetables, or homemade pitas.
- (serving size is approximately 1/4 c).
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