Muhammara

🛒 Ingredients

• Roasted Red Bell Pepper 30 g · 10 kcal
• Walnuts 8 g · 52 kcal
• Breadcrumbs 6 g · 22 kcal
• Pomegranate Molasses 5 g · 15 kcal
• Olive Oil 5 g · 45 kcal
• Garlic Clove 1 g · 1 kcal
• Ground Cumin 1 g · 4 kcal
• Aleppo Pepper 1 g · 2 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Place red bell peppers on a baking sheet and roast for 25-30 minutes until skins are charred and blistered.
2. Transfer roasted peppers to a bowl, cover tightly with plastic wrap or a lid, and let them steam for 10-15 minutes. Once cool enough to handle, peel off the skin, remove stems and seeds.
3. In a food processor, combine the peeled roasted red bell peppers, walnuts, breadcrumbs, garlic, ground cumin, Aleppo pepper, pomegranate molasses, and salt. Add a squeeze of lemon juice.
4. Process until the mixture is well combined and reaches a slightly chunky or smooth consistency, as preferred. If too thick, add a tablespoon or two of water.
5. Transfer the Muhammara to a serving bowl. Drizzle generously with olive oil and garnish with an extra sprinkle of Aleppo pepper or chopped walnuts before serving.