Muhammara
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides | Seasons: Summer
Muhammara is a Syrian dip from the city of Aleppo, made with roasted red peppers, walnuts, and pomegranate molasses—and now is the perfect time to make it with farmers market peppers at their peak!
This recipe showcases peppers as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Makes 4 servings
INGREDIENTS
3 red bell peppers
½ cup breadcrumbs
½ cup toasted walnuts, plus a few extra for garnish
2 tablespoons olive oil
1 garlic clove
1 teaspoon lemon juice
1 teaspoon Aleppo pepper
2 tablespoons pomegranate molasses
½ teaspoon ground cumin
Salt and pepper to taste
A few mint or parsley leaves to garnish
PREPARATION
- Roast, broil, or grill peppers until skin is charred on all sides. Place in a bowl and cover with a lid to trap the steam. Let steam for 10-15 minutes, then place on a cutting board to cool slightly. Remove the charred skin and seeds from the peppers.
- Roughly chop the peppers and place in a food processor or mortar and pestle.
- Add remaining ingredients with a pinch of salt and process or work with the pestle just until combined well; this dip should maintain some texture. Taste and adjust seasoning.
- Place in a serving bowl and drizzle with olive oil and garnish with reserved walnuts and herbs.
