If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Even when red peppers aren't in season, you can make awesome muhammara with jarred roasted red peppers. Typically served as a dip with bread, it's also amazing in sandwiches, wraps, or as a base for flatbreads.
I like to lightly dry the breadcrumbs while I toast the walnuts to prevent the dip from being watery. If you like a more textured spread, use a food processor. If you'd prefer a silky-smooth consistency, reach for a blender instead. —Heather - Heather Homemade
Makes about 2 cups
- 12 ounces jar of roasted red peppers
- 2/3 cup fine fresh breadcrumbs
- 1/2 cup walnuts
- 1 to 2 cloves garlic, minced or grated
- 1 tablespoon lemon juice
- 1 tablespoon pomegranate molasses
- 1 tablespoon Aleppo pepper
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 to 4 tablespoons extra-virgin olive oil, as needed
- Heat oven to 350° F.
- Drain and rinse peppers. Layer them between paper towels to dry while preparing other ingredients.
- On a baking sheet, mound breadcrumbs on one half and spread out walnuts on the other. Roast for 5 to 10 minutes to slightly dry the crumbs and toast the walnuts. Remove nuts to a cutting board to cool.
- In a food processor, finely chop the cooled nuts. Add peppers and remaining ingredients, starting with 2 tablespoons of olive oil. Pulse 10 to 15 times until desired consistency is reached, adding more oil if needed. Transfer to bowl and cover and refrigerate for 30 minutes to an hour to let the flavors blend. Adjust seasoning. Serve at cold or at room temperature with pitas, toasted bread, or raw vegetables for dipping.
- This recipe is a Community Pick!