Muhammara is the new hummus (or I predict it will be soon)!
I used an adaptation of Reem Assil’s recipe, available in The Immigrant Cookbook.
Ingredients:
Per 1 cup muhammara (double or triple the recipe - this quantity is more of a sample size):
- 2 red bell peppers
- 1/2 cup chopped walnuts (plus some extra for garnish)
- 1/4 cup panko breadcrumbs
- 1/2 tablespoons pomegranate molasses
- 1/2 tablespoon lemon juice
- 1 garlic clove, roughly chopped
- 1/2 teaspoon cumin
- 1 teaspoon Aleppo pepper flakes (substitute with a mix of paprika and cayenne, if needed)
- salt, to taste
- 2-3 tablespoons olive oil
Instructions:
- Begin by roasting the bell peppers. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper, place the peppers on it, and roast for ~25 minutes, turning them a few times, until the skins are charred.
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Transfer the peppers to a sealed bag (or a small bowl with plastic wrap on top). Let them cool completely, and then peel the skins, cut the stems, and deseed.
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Combine the walnuts and breadcrumbs in a food processor and pulse until you arrive at a somewhat coarse, cornmeal like texture.
- Add the rest of the ingredients except the olive oil and process until smooth. Slowly add the olive oil - start with 2 tablespoons and add a little extra to bring it to the right consistency.
- Transfer to a bowl and garnish with walnuts. Alternatively, you can garnish with pomegranate or parsley as well. Enjoy!