Roasted Pepper Muhammara
Fall flavors are often dominated by root vegetables & apples, but fire-roasted muhammara made with toasty Middle Eastern spices & roasted red peppers is a unique way to bring on the warmth this autumn. Akin to a twist on hummus, muhammara is sure to delight your guests and families!
Ingredients:
- 7 whole red bell peppers
- 4 tbsp extra virgin olive oil, divided
- 5 plum tomatoes, roughly chopped
- 1 cup shelled walnuts, toasted
- 4 cloves of garlic, roughly chopped
- 3.5 tbsp tomato paste
- 2 tbsp tbsp pomegranate molasses
- 3/4 cup bread crumbs, toasted
- 1.5 tsp Aleppo pepper
- 1/2 tsp sugar
- 1 tsp sumac or zaatar
- 1/2 tsp sea salt
- 1/2 tsp cayenne pepper (optional)
Method:
- Preheat oven to 425° F
- Brush bell pepper with 1 tbsp of olive oil and place in a lightly oiled pan
- Roast in oven for 30 minutes, rotating once or twice, until the skins start to blacken
- Remove bell peppers from oven & place in a bowl covered with plastic wrap, set aside. When cool enough to handle, peel the skin off the peppers , remove seeds, and slice peppers into strips
- In a large food processor, combine roasted red pepper, remaining 3 tbsp olive oil, and all other ingredients, blending until smooth
- Transfer to a serving bowl to enjoy immediately, or chill for later. Make sure to allow the muhammara to return to room temperature before serving
- Drizzle with olive oil, chopped walnuts, fresh pomegranate seeds, pitted olives, & zaatar to serve! Enjoy with you favorite dipping bread – we like to use toasted Syrian flat bread or pita!