Ingredients
- 5 large red bell peppers
- 1/2 medium white onion
- 1/2 garlic head*
- 5 tbsp olive oil
- 3 tbsp pomegranate molasses
- 125 grams about 1 cup of halved walnuts
- 5 tbsp tomato paste
- 1 tbsp chopped parsley
- 1 tsp cumin
- 1 tsp sumar
- 1/2 small mild chili pepper or 1 teaspoon of Aleppo pepper flakes or regular red pepper flakes**
- 1 small pita bread or 3/4 cup of breadcrumbs, optional
Instructions
- Preheat the oven to 220°C (430°F). While the oven is preheating, prep the bell peppers, onion, and garlic. Cut the bell peppers in half and clean the inside, chop the onion. Place the halved garlic heads in foil, drizzle 1 teaspoon of olive oil on top, and close the foil. Drizzle 1 tbsp of olive oil on the peppers and onion and bake in the oven for about 30 minutes.
- While the vegetables are in the oven, we’ll toast the walnuts. In a pan over medium heat, toast the halved walnuts for about 5 minutes, stirring carefully so they don’t burn. Then, set aside the walnuts on a plate so they can cool.
- Toast the pita bread either in a toaster or for about 5-10 minutes in the oven. Then, set aside to cool.
- In a small pan, over medium heat, add the remaining olive oil, tomato paste, cumin, and sumac. Cook for just a couple of minutes to ensure the spices are toasted and the tomato paste doesn’t have its usual raw taste anymore.
- Once the pita bread has cooled, throw it in a food processor to create breadcrumbs.
- By now, 30 minutes should have elapsed and the peppers in the oven will be done, with a slight char on the top. The garlic should have also caramelized/roasted by now. Set everything aside to cool and once they’re ready to handle, peel the top skin of the peppers and scoop up half the roasted garlic.
- Put the peeled peppers in the food processor, and give it a good mix.
- Add the toasted tomato paste and spices and the 1/2 head of roasted garlic. Give it a mix.
- Add the pomegranate molasses and blend.
- Add the pita breadcrumbs, and blend once more.
- Lastly, add the walnuts, and give it one final blend until you reach a thick, smooth consistency.
- Your muhammara should now be ready. Serve it with pita bread on the side and parsley for decoration on top.
Recipe Notes
* Note: While we’re only using half the garlic head in the recipe, we’ll be roasting both halves of the garlic head and you can save one half to use it in other recipes or for another batch of muhammara. Personally, we love to mix the leftover roasted garlic with softened butter and eat it on toast.
** Note: Traditionally, muhammara uses Aleppo-style pepper. You can get the Aleppo pepper flakes on Amazon or in some specialty stores and even some grocery stores. But, if you don’t have it, don’t worry. You can still use mild chili pepper or some red pepper flakes. It will still be delicious!
*** Note: The pita bread or breadcrumbs are used to thicken up the muhammara.
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