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.
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!
Makes 2-3 cups
- 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
- 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.
- 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.
- Once they are easier to handle, peel them and discard the skin and the seeds.
- 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.
- Add the peppers, walnuts and all the other spices to a food processor or a blender and blitz until you make a chunky paste.
- Store in an airtight container in the fridge.