Muhammara
Muhammara
Ingredients
- 1 red bell pepper
- 1/2 cup walnuts, toasted
- 3 garlic cloves
- 2 tablespoons breadcrumbs, or 1 bread slice
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon honey, (instead of pomegranate molasses)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon red chili powder, optional
- to taste salt
- as needed olive oil, for drizzling
- as needed crushed walnuts, for garnish
Instructions
- 1
Roast the red bell pepper directly over a gas flame until charred on all sides, turning it with tongs until completely blackened. Alternatively, roast it in a preheated oven at 220°C for 15–20 minutes until the skin is blistered and charred.
⏱️ 20 min•🌡️ 220
- 2
Transfer the roasted pepper to a bowl and cover it with a lid. Let it steam for 10 minutes. After 10 minutes, carefully peel off the skin from the bell pepper and remove the stem and seeds.
⏱️ 10 min
- 3
Lightly toast the walnuts in a pan on the stovetop until fragrant.
⏱️ 3 min
- 4
Add the roasted and peeled bell pepper, toasted walnuts, garlic cloves, breadcrumbs, 1 tablespoon of olive oil, lemon juice, honey, cumin seeds, red chili powder (if using), and salt to a blender. Blend until the mixture is smooth and creamy.
⏱️ 5 min
- 5
Transfer the blended muhammara to a serving bowl. Drizzle with additional olive oil and garnish with crushed walnuts if desired. Serve with pita bread or anything you like.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Muhammara
- 1 red bell pepper
- 1/2 cup walnuts, toasted
- 3 garlic cloves
- 2 tablespoons breadcrumbs, or 1 bread slice
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon honey, (instead of pomegranate molasses)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon red chili powder, optional
- to taste salt
- as needed olive oil, for drizzling
- as needed crushed walnuts, for garnish
Instructions
- 1
Roast the red bell pepper directly over a gas flame until charred on all sides, turning it with tongs until completely blackened. Alternatively, roast it in a preheated oven at 220°C for 15–20 minutes until the skin is blistered and charred.
⏱️ 20 min•🌡️ 220 - 2
Transfer the roasted pepper to a bowl and cover it with a lid. Let it steam for 10 minutes. After 10 minutes, carefully peel off the skin from the bell pepper and remove the stem and seeds.
⏱️ 10 min - 3
Lightly toast the walnuts in a pan on the stovetop until fragrant.
⏱️ 3 min - 4
Add the roasted and peeled bell pepper, toasted walnuts, garlic cloves, breadcrumbs, 1 tablespoon of olive oil, lemon juice, honey, cumin seeds, red chili powder (if using), and salt to a blender. Blend until the mixture is smooth and creamy.
⏱️ 5 min - 5
Transfer the blended muhammara to a serving bowl. Drizzle with additional olive oil and garnish with crushed walnuts if desired. Serve with pita bread or anything you like.
⏱️ 2 min