Let’s talk about muhammara. For anyone who’s never had the stuff, describing it as simply a red pepper and walnut spread just doesn’t do it justice. Originating in Syria, it’s a spicy, sweet combo of roasted red peppers, walnuts, bread crumbs, pomegranate molasses, and spices. It’s tangy from the pomegranate molasses, smoky from the red peppers, and incredibly rich from the nuts. That’s a lot of flavor packed into one little dip, but trust me, it really is something special. Think of it as hummus’ sexy and mysterious cousin. If you’re serving it to muhammara virgins, be prepared for a lot of “mmmmm, what is this stuff?”
Serve as a dip for veggies, shmeared on fresh baguette slices – or, my personal favorite – dolloped on toasted pita wedges sprinkled with za’atar. It also pairs really well with a cucumber martini, I’m just sayin’. It’s a breeze to make, especially if using pre-roasted, jarred red peppers (and why wouldn’t you?!). The only tricky ingredient is pomegranate molasses, which can sometimes be hard to find, even at specialty grocery stores. The solution? Make your own by reducing down pomegranate juice and sugar on the stove top. It takes awhile – about an hour and a half – but it’s kind of like a science experiment. The juice and sugar are transformed into a thick, syrupy flavor bomb. If you’re in a pinch though, a tablespoon of fig jam and a few dashes of balsamic vinegar make a satisfactory sub.
Now, lest you think you can easily make this dish gluten free by leaving out the bread crumbs, I must stress the necessity of leaving in the glutinous little buggars. Bread is absolutely necessary for soaking up the juices from the peppers and giving a smooth and creamy texture to the final spread. Any bread should do the trick – whole wheat, sourdough, French, maybe even gluten free… maybe. I generally buy some kind of white roll in the bakery section and tear it up into bite sized chunks. Easy. Use the leftover bread to serve with the muhamarra. It’s not rocket science. It’s carbs.
- 1 jar roasted red peppers, drained (12 ounces)
- 1 cup toasted walnuts*
- 1 cup white bread, torn into pieces
- 2 tablespoons pomegranate molasses**
- 1 tablespoon extra virgin olive oil
- 1½ teaspoons paprika
- 1 teaspoon cumin
- ¾ teaspoon sea salt
- ⅛ teaspoon red pepper
- 1 clove garlic
- Combine all ingredients except for olive oil in a food processor and blend until smooth. With motor running, slowly pour in olive oil. If spread seems too watery, add a bit more bread.
- Store leftovers in the refrigerator for up to a week.
**For DIY pomegranate molasses, combine 2 cups pomegranate juice, ¼ cup sugar, and 1 tablespoon lemon juice in a saucepan. Bring to a boil then lower to a high simmer (sauce should be bubbling) for 1½ hours until reduced to a ½ cup. Sauce should be thick and syrupy. Allow to cool completely. Store in the refrigerator for up to 6 months.
One tablespoon fig jam and 2 teaspoons balsamic vinegar can be substituted for the pomegranate molasses.
