Originally from Aleppo, Syria, where it’s called muhammara, versions of this spread or dip can be found throughout the Levant. The flavor is richly delicious, mildly sweet, and slightly spicy. Muhammara has an appealing terra cotta orange color. And it’s very easy to make!
Pomegranate molasses (or syrup) has a very tart but fruity flavor and slight sweetness, and it adds an authentic and unique touch to this dish, but in case you can’t find it, we give you a substitute. Roast red bell peppers yourself, or save time by using jarred roasted red peppers. If you like spicier dishes, go for the higher amount of red pepper flakes.
Yields 2 cups
Time: 15 minutes
1 cup walnut halves or pieces
2 garlic cloves, minced or pressed
2 large roasted red peppers, drained if using canned (about 1½ cups, coarsely chopped)
1 tablespoon fresh lemon juice
4 teaspoons pomegranate molasses*
¼ cup extra-virgin olive oil
1 teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
¼ teaspoon salt
⅓ to ½ cup bread crumbs
*Well-stocked supermarkets may have pomegranate molasses (or syrup) with other Middle Eastern specialties. If it’s not available where you live, double the lemon juice and add 1 teaspoon brown sugar or honey.
Toast the walnuts in a conventional or toaster oven at 350°F for about 5 minutes, until fragrant and lightly browned. Set aside to cool for a few minutes before processing.
Place the walnuts in the bowl of a food processor and process until the nuts are well chopped. Add the garlic, roasted red peppers, lemon juice, pomegranate molasses, oil, cumin, red pepper flakes, salt, and ⅓ cup of the bread crumbs and process until smooth. Add more bread crumbs if you want the spread to be thicker. Season with more salt and/or red pepper flakes to taste.
This spread will keep in the refrigerator for at least 1 week.
For a simple appetizer, serve with toasted pita or other flatbreads, crackers, or crostini. On crostini, you could garnish with a cornichon, sliced red or orange cherry or grape tomatoes, a toasted walnut half, sliced seedless grapes, or a dab of chèvre. It also makes a flavorful topping for simple steamed vegetables, grains, or stews. Serve alongside roasted potatoes, asparagus, carrots, sweet potatoes, onions, or other vegetables.