• محمرة •
Muhammara is a roasted red pepper spread with a complex flavor profile; it’s spicy, sweet, savory, tangy, garlicky and a bit smoky. Think of it as a zesty sidekick to hummus and baba ghannouj.
This recipe can be whipped up very quickly, especially if you already have the peppers roasted or you use jarred roasted peppers. It requires no chopping or other prep work. Simply pulse all of the ingredients in the food processor and you’re done.
My favorite component is the pomegranate molasses, a tangy and sweet reduction of pomegranate juice that you can find in Middle Eastern grocery stores. It adds acidity as well as a fruitiness that brings out the natural sweetness in the peppers.
Serve this muhammara with toasted pita bread, whole grain chips, or vegetable crudités. It also works well as a spread in sandwiches! Or, for a classic serving presentation, drizzle with extra virgin olive oil and garnish with walnut halves and parsley.
- 4 red bell peppers (roasted, peeled, and seeded)
- 2 cloves garlic
- ¾ cup walnuts
- ½ cup bread crumbs
- ½ cup parsley
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons pomegranate molasses
- 4 teaspoons lemon juice
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1½ teaspoons red pepper flakes or ½ teaspoon cayenne pepper
- black pepper, to taste
- Place the peppers on a parchment-lined baking sheet and drizzle lightly with some oil. Put the tray into a hot oven (450°F) or under the broiler until the peppers' skins blister and darken. When the peppers are roasted, remove from the oven, place them into a bowl, and cover it for 10 minutes.
- After 10 minutes the skins will have loosened. Remove the skins and all of the seeds--you only want the flesh of the peppers.
- Put the roasted peppers into a food processor with the garlic and purée until smooth.
- Add the rest of the ingredients to the food processor and blend just until smooth.
- Taste the muhammara for seasoning and serve with a drizzle of olive oil on top.
-Make it as spicy as you want by adding more cayenne pepper or leave it out entirely for a mild muhammara.