Muhammara Recipe

Ingredients

• 4 bell peppers
• 1 cup tomato paste
• 1/2 small yellow onion
• 1/2 cup walnuts (finely chopped)
• 3/4 teaspoon Aleppo pepper
• 1/2 cup bread crumbs (*these come from Arabic breadsticks, and are optional to add.)
• 2 tablespoons + 1/2 teaspoon pomegranate molasses
• 3 tablespoons olive oil
• 1/4 teaspoon cumin
• 1/2 teaspoon cinnamon
• 2 teaspoons sugar
• 3/4 teaspoon salt

Instructions

1. 1

   Cut your peppers in half and remove the stem and seeds.

2. 2

   Place peppers cut side down on a sheet pan lined with parchment paper and drizzle them with 2 tablespoons of olive oil.

3. 3

   Cover peppers and roast them at 450℉ for 30-35 minutes until charred.

4. 4

   Remove peppers from the oven and place them into a plate and immediately cover them with plastic wrap to let them sweat for 30 minutes.

5. 5

   Peel off the skin and discard. Add the peeled roasted peppers, onion, walnuts, tomato paste, and red pepper paste into a food processor.

6. 6

   Add the breadcrumbs, olive oil, spices, and pomegranate molasses. Pulse until everything is finely chopped.

7. 7

   Serve with a little bit of olive oil and walnuts.