Why you’ll love this recipe
A smoky-sweet Syrian pepper and walnut spread sharpened with pomegranate molasses and lemon.
What you’ll need
Everything is listed below so you can gather your ingredients before cooking.
Roasted Red Pepper Muhammara
A smoky-sweet Syrian pepper and walnut spread sharpened with pomegranate molasses and lemon.
Habibi Recipes
Roasted Red Pepper Muhammara
Prep Time15 Minutes
Cook Time10 Minutes
Serves8 Servings
Ingredients
- 2 large roasted red peppers, drained
- 1 cup toasted walnuts
- ½ cup fresh breadcrumbs
- 2 tbsp pomegranate molasses
- 1 tbsp lemon juice
- 1 tsp ground cumin
- ½ tsp Aleppo pepper
- 1 small garlic clove
- 3 tbsp olive oil
Instructions
- Pat the roasted peppers dry so the finished dip stays thick.
- Pulse walnuts and breadcrumbs in a food processor until coarsely ground.
- Add peppers, pomegranate molasses, lemon juice, cumin, Aleppo pepper, garlic, and salt.
- Process while streaming in the olive oil, stopping while the spread still has a little texture.
- Taste for lemon and salt, then serve at room temperature with pita and vegetables.