Background

• Place of Origin: Aleppo, Syria
• Muhammara is a hot pepper dip made with walnuts (and usually breadcrumbs)
• It is a common element of Israeli breakfasts
• This version skips the breadcrumbs in favor of more walnuts
• Feel free to crumble in some crusty bread if you have it on hand

Ingredients

• 1 ¼ cup walnuts
• 2 large red bell peppers (or equivalent jarred roasted red peppers if lazy)
• 2 tablespoons olive oil
• 1 teaspoon fresh lemon juice
• 1 tablespoon tahini
• 2 tablespoons pomegranate molasses
• 2 tablespoons aleppo pepper
• 1 teaspoon salt
• ½ teaspoon cumin
• ½ teaspoon paprika

Instructions

1. Preheat oven to 500 F.

2. Put peppers onto a baking sheet on aluminum foil (enough to cover them completely) and place them in the oven.

3. Cook for 20 minutes, turning halfway through until charred on all sides.

4. While peppers are roasting, lightly toast the walnuts on a skillet over medium heat.

5. Pulse all ingredients in a blender until mostly smooth.

6. Top with some crushed walnuts, olive oil, pomegranate molasses and aleppo pepper.

7. Matbucha