Unlike hummus or baba ghanoush, Muhammara is relatively unknown on the Middle Eastern dip scene. This blend of roasted red peppers and toasted walnuts is buzzed together with chile, garlic, cumin, and pomegranate molasses, a combo that gives the already sweet peppers deeply complex notes of heat, spice, and a mellow tartness. This already intriguing dips is finished with hand torn mint leaves that add not only a bit of pleasing green but also a coolness.
In keeping with the Middle Eastern theme, Sara Kate Gillingham-Ryan, author of Good Food to Share suggests serving your Muhammara with wedges of toasted pita brushed with olive oil and dusted with sumac.
As always with our Cook the Book feature, we have five (5) copies of Serious Eats to give away this week.
- Yield:makes 2 1/2 cups
- Active time: 15 to 45 minutes, depending on whether you're roasting peppers
- Total time:15 to 45 minutes, depending on whether you're roasting peppers
- 3 large red bell peppers, about (2 pounds), roasted, peeled, and seeded or 1 jar (8 ounces) roasted peppers
- 1 cup walnuts, toasted
- 2/3 cup fine dried bread crumbs
- 1 small yellow onion, chopped
- 1 jalapeño or other hot chile, coarsely chopped, or 1 tablespoon red pepper flakes
- 2 cloves garlic, finely chopped
- 2 tablespoons pomegranate molasses
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- Sea salt
- 8–10 fresh mint leaves, torn
In a food processor or blender, combine the peppers, nuts, bread crumbs, onion, chile, garlic, molasses, olive oil, lemon juice, cumin, and a pinch of salt and process just until combined. The mixture should have a coarse texture. Taste and adjust the seasoning, transfer to a bowl, and stir in the mint.