Muhammara
Roasted red peppers blended with toasted walnuts, pomegranate molasses, and Aleppo pepper into a thick, tangy, smoky-sweet dip — a signature mezze of Aleppo, Syria, eaten across the wider Levant.
Vegan
⚠ Contains: Tree Nut, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 red bell peppers
- 1 cup walnuts, toasted
- 1/2 cup fine breadcrumbs
- 3 tbsp pomegranate molasses
- 2 tbsp olive oil, plus more for serving
- 1 tsp Aleppo pepper (or a mix of paprika and a pinch of cayenne)
- 1/2 tsp ground cumin
- 1 clove garlic
- Salt, to taste
- Chopped walnuts and parsley, for garnish
Steps
- Char the red peppers directly over a flame or under a hot broiler until blackened all over, then steam in a covered bowl for 10 minutes and peel off the skins.
- Remove the seeds and stems from the roasted peppers.
- In a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, pomegranate molasses, olive oil, Aleppo pepper, cumin, garlic, and salt.
- Pulse until well combined but still textured, not fully smooth.
- Spread onto a plate, drizzle with olive oil, and garnish with chopped walnuts and parsley.
- Serve with warm flatbread.