Muhammara
Մուհամմարա·(moo-hahm-mah-rah)
The Mezze Fridge (Weeknight Spreads & Snacks)
Muhammara doesn't have the polite texture of hummus, and it refuses to sit quietly in the background of a mezze spread. The secret to its soul isn't hours of laborious fire-roasting; it’s the strategic layering of toasted walnuts, a jar of pomegranate molasses, and charred peppers, reverse-engineered for a busy weeknight in Ohio. Let the food processor blade run, then scrape the paste into a plastic deli container for Thursday night.
Before you start
Extract all excess moisture from the jarred peppers.
Water is the enemy of a rich Muhammara. Thoroughly rinse the jarred peppers, lay them out on a bed of paper towels, and pat them aggressively dry before you begin.
Ingredients
- roasted red bell peppers16 oz
- walnut halves1 1/2 cup
- plain unseasoned breadcrumbs2/3 cup
- garlic2 clove
- pomegranate molasses2 tbsp
- tomato paste1 tbsp
- Aleppo pepper1 tbsp
- ground cumin1 tsp
- kosher salt1/2 tsp
- extra virgin olive oil1/3 cup
Method
- 01
Toast the walnuts and breadcrumbs to build the flavor foundation.
Heat a dry skillet over medium heat. Add the walnuts and stir continuously until fragrant and slightly darkened, about 3 to 5 minutes. Remove the walnuts, then add the breadcrumbs to the same skillet and toast until golden.
- 02
Combine the core ingredients in a food processor.
Add the dried peppers, toasted walnuts, toasted breadcrumbs, garlic, pomegranate molasses, tomato paste, Aleppo pepper, cumin, and salt to the bowl of the food processor.
- 03
Pulse the machine to achieve a coarse, rustic texture.
Pulse the mixture 10 to 15 times. You are looking for a slightly chunky paste—do not simply turn the machine on and walk away, or you will end up with baby food.
- 04
Emulsify the olive oil at the very end.
While continuing to pulse carefully, drizzle in the olive oil until just combined. Over-processing olive oil can make it bitter, so restraint is key.
- 05
Rest the dip in the refrigerator before serving.
Transfer the Muhammara to a container and let it sit in the fridge for at least an hour, or overnight, allowing the breadcrumbs to hydrate and the harshness of the spices to mellow. Serve at room temperature.
Notes
On sourcing and substituting pomegranate molasses.
This sweet-tart syrup is the absolute soul of the dish. If you cannot find it at a local Middle Eastern market or upscale grocery, substitute 1 tablespoon of fresh lemon juice mixed with 1 tablespoon of honey.
The tomato paste shortcut.
Traditional recipes rely on dense Middle Eastern pepper pastes (biber salçası). Using deeply dried jarred peppers combined with a tablespoon of tomato paste mimics this rich umami depth perfectly for a weeknight.
From Cook Armenian in America.