Homemade muhammara

Tales of a Kitchen / Homemade muhammara

I think this homemade muhammara is one of the best things that happened to me lately. This and a hazelnut praline toffee chocolate.

I’ve had it in sandwiches, in salads, as a dip with veggies, a topper for roasted veggies. It worked wonders with everything, especially a good toasted sourdough or roasted sweet potatoes. Heaven.

Tales of a Kitchen / Homemade muhammara

Tales of a Kitchen / Homemade muhammara

It might sound a little bit involved to make it, maybe one too many steps, but trust me, it is worth the couple of hours.  To make it a bit more worthwhile, if you want, you can make a big batch and have it in the fridge ready to go for snacking emergencies. My muhammara kept  well for about 2 weeks (and still counting!).

PS. It is delicious if you want to serve it with the crispy roasted chickpeas I posted in my last post!

Tales of a Kitchen / Homemade muhammara

Homemade muhammara

Makes 2-3 cups

Ingredients

  • 12 red peppers (capsicums)
  • 200g walnuts
  • 2 TBSP lemon juice
  • 3 TBSP pomegranate molasses
  • 2 TBSP cumin seeds, crushed in a mortar and pestle
  • 1 tsp chili flakes
  • 1 tsp turmeric
  • 2 garlic cloves, grated
  • 7 TBSP olive oil

Steps

  1. Preheat the oven to 275C and add the peppers in a tray lined with baking paper. Roast them for 25 minutes, turning them every 5 minutes, to get all sides cooked well.
  2. Take them out of the oven and carefully put them in a bowl and cover them with a lid. Allow them to sweat and cool for about 30 minutes.
  3. Once they are easier to handle, peel them and discard the skin and the seeds.
  4. While the peppers are roasting, add the walnuts to a pan on medium low heat and toast, stirring every so often so that they don’t burn. Toast for about 5-8 minutes, then transfer to a mortar and pestle and roughly crush them into smaller pieces.
  5. Add the peppers, walnuts and all the other spices to a food processor or a blender and blitz until you make a chunky paste.
  6. Store in an airtight container in the fridge.
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