Description
This authentic Levantine dip has a perfect balance of sweet, sour and spicy flavors. Muhammara will enchant your palate.
Ingredients
- 2 Red Bell Peppers
- 1 cup Walnuts
- 1 Tablespoon Aleppo Pepper
- ½ cups Breadcrumbs Or Panko (Japanese Breadcrumbs), Toasted In A Pan
- 2 Tablespoons Pomegranate Molasses
- 2 cloves Garlic
- 2 Tablespoons Lemon Juice
- ½ teaspoons Cumin
- 1 teaspoon Salt
- 4 Tablespoons Olive Oil
Preparation
Preheat the broiler in your oven. Cut red bell peppers in half. Remove the seeds. Place the pepper halves on a rimmed baking sheet (cut side facing down). Place pan under the oven broiler until the skin is black and blisters appear. Remove pan from oven.
Place bell peppers in a bag and close it. The steam will help peel the peppers after a few minutes. Remove as much peel as you can.
Place the peppers in a blender with the walnuts and blend until smooth.
Add all the other ingredients except the olive oil and continue to mix.
Add the olive oil and blend slowly until the oil is completely incorporated.
Muhammara is served in a small bowl, at room temperature or refrigerated, with pomegranate seeds for garnish.
