Muhammara

Everyday Meals

Photo by Alex Lau, Food Styling by Andy Baraghani

This vibrant dip pairs perfectly well with fresh pita bread. In Lebanon, cooks sometimes use a chile paste in their muhammara that can be hard to find in the United States. We’ve subbed in mild chile flakes, but you could use a chopped fresh red chile instead.

Yield
4 servings

Ingredients

    • 1 cup walnuts
    • 3 large red bell peppers
    • 1/2 cup fine fresh breadcrumbs
    • 2 Tbsp. extra-virgin olive oil
    • 2 Tbsp. Aleppo-style or Maras pepper or other mild chile flakes
    • 1 Tbsp. tahini
    • 1 tsp. fresh lemon juice
    • 1/2 tsp. paprika
    • 2 Tbsp. pomegranate molasses, plus more for drizzling
    • Kosher salt

Preparation

    1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 8–10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside.
    2. Meanwhile, place a rack in upper third of oven and heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12–15 minutes. (Alternatively, you can char over a gas burner on medium-high, turning occasionally with tongs, 12–15 minutes.)
    3. Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins).
    4. Remove skins from bell peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds. Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, remaining walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.
    5. Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.

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