+QP +SF +GF
Muhammara is a traditional Turkish dish where walnuts and roasted red bell peppers are at the center of the spread. Both enhance each bite, giving way to overlapping notes of earthy, sweet, savory and nutty. It’s a beautiful departure from hummus and has quickly become a strong contender for the one side that will be brought to parties all year long. It’s divine and truly shouldn’t be missed. —MR
SERVES 4 TO 6
1 large red bell pepper, roasted until blistered, with stem, liquid and seeds removed (see Note)
2 green onion stalks, chopped
1¼ cups (150 g) unsalted walnuts, toasted
1½ tsp (3 g) ground cumin
Zest and juice of ½ lemon
3 tsp (15 ml) balsamic
2½ tsp (13 ml) maple syrup
Dash of red pepper flakes
4 tbsp (60 ml) olive or avocado oil
Sea salt
Place all of the ingredients in a food processor and blend until creamy. This spread will be on the chunkier side, so it is okay if it doesn’t turn into a creamy spread similar to hummus in texture. Pour it into a bowl and serve with pita bread, crackers, on toast, in a sandwich or with raw/roasted veggies.
Note: To roast your bell pepper, simply add it whole to a baking sheet and preheat the oven to broil on high. Cook for about 10 minutes, turning halfway through, until the skin has blistered.
Traditional muhammara is made with pomegranate molasses, but to keep ingredients store-friendly, we’re using a mix of balsamic and maple syrup to recreate this very distinct flavor. If you do have pomegranate molasses on hand, use 2 to 3 teaspoons (10 to 15 ml) in place of the balsamic and maple syrup.