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.
- 4 servings
- 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
- 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.
- 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.)
- 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).
- 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.
- Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.
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