WHY THIS RECIPE WORKS:
Our quick version of this traditional Middle Eastern red pepper dip is simple to make and bursting with authentic sweet, smoky, savory flavors. We started with home-roasted red peppers, which gave our muhammara a sweet, smoky depth and velvety texture, and spiced things up with paprika, cumin, and cayenne. Toasted walnuts added a creamy richness, which was offset by the tartness of the pomegranate molasses and lemon juice. Cracker crumbs absorbed extra juices, so the finished dip wasn’t runny. We whirred everything in the food processor for ease of preparation and a smooth consistency. We prefer our homemade roasted red bell peppers,but you can substitute store-bought jarred roasted red bell peppers. Any type of lean cracker may be used for the crumbs. Crush the crackers in a zipper-lock bag with a rolling pin. Serve muhammara with pita bread or crudités, or use as a sandwich spread.
MAKES: about 1½ cups
TOTAL TIME: 15 minutes
INGREDIENTS:
- 1 cup roasted red bell peppers, chopped
- ½ cup walnuts, toasted
- ⅓ cup cracker crumbs
- 3 scallions, chopped
- ¼ cup extra-virgin olive oil
- 1½ tablespoons pomegranate molasses
- 4 teaspoons lemon juice
- 1½ teaspoons paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
INSTRUCTIONS:
- Process all ingredients in food processor until uniform coarse puree forms, about 15 seconds, scraping down sides of bowl halfway through processing.
- Transfer to bowl and serve.
- Dip can be refrigerated for up to 3 days.
