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Muhammara

Ingredients
  • 2 cups roasted red peppers, drained (jarred is perfect)
  • 1 cup walnuts, toasted (100–120g)
  • 1/4 cup breadcrumbs (or 2–3 tbsp oat flour/almond flour for GF-ish texture)
  • 2 tbsp lemon juice
  • 1 tbsp 1–2 pomegranate molasses (optional but classic)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp Aleppo pepper or chili flakes (to taste)
  • 3/4 tsp kosher salt (then adjust)
  • 4 tbsp 4–6 olive oil, to texture
  • 1 small clove garlic (optional)
Instructions
  1. 1
    Toast walnuts: 350°F for 6–8 minutes (or dry pan 3–5 minutes). Cool.
  2. 2
    Blend base: Food processor: peppers + walnuts + breadcrumbs + lemon + spices + salt (+ pom molasses if using). Pulse until mostly smooth.
  3. 3
    Stream in olive oil until it’s scoopable and glossy.
  4. 4
    Taste + adjust: More lemon for brightness, more salt, or more pom molasses for depth.
  5. 5
    Chill: At least 2 hours; overnight is best.
Note

No pomegranate molasses? Use: 1 tbsp balsamic + 1 tsp honey (or date syrup).

Read it online: https://wayfarerspantry.com/thepantry/recipe/muhammara/