Middle Eastern Muhammara

Nutrition values are AI-estimated based on ingredients.

• 2-3 medium-sized red bell peppers
• 5-6 garlic cloves
• Generous drizzle olive oil
• Pinch salt
• Pinch freshly crushed black pepper
• 1 cup walnuts
• 2-3 tablespoons pomegranate molasses
• 1 teaspoon cumin powder
• 1/2 cup fine breadcrumbs
• 1 teaspoon red chili flakes
• 1 spoonful vibrant red chili paste
• 1-2 tablespoons pomegranate seeds
• 1-2 tablespoons chopped fresh parsley or cilantro
• Halved lemon (visible)

1. 1Chop red bell peppers into large pieces and place on a baking tray with peeled garlic cloves.
2. 2Drizzle olive oil over the peppers and garlic, then season with salt and black pepper.
3. 3Roast the peppers and garlic in an oven until softened and slightly charred.
4. 4Allow the roasted bell peppers to cool slightly, then carefully peel off their skin.
5. 5Lightly toast shelled walnuts in a dry pan until fragrant and slightly golden, then transfer to a separate bowl.
6. 6Transfer the roasted, peeled bell peppers and garlic to a blender cup.
7. 7Add toasted walnuts, pomegranate molasses, cumin powder, breadcrumbs, red chili flakes, and chili paste to the blender cup.
8. 8Pulse the ingredients in the blender until a coarse, chunky paste is formed, avoiding over-blending into a smooth puree.
9. 9Spread the Muhammara onto a serving plate.
10. 10Garnish with a generous drizzle of extra virgin olive oil, pomegranate seeds, and fresh parsley or cilantro.
11. 11Serve with crisp crackers and soft pita bread.

These instructions are our analysis of the original video. Watch on YouTube →