If you haven’t tried this wonderful red-pepper based dip yet, drop whatever you’re doing and cook it. In all seriousness, this is the sweet and nutty cousin to hummus. Adapted from Ottolenghi via Masterclass.
- 5 red bell peppers, cored, seeded, and quartered
- 1 white onion, peeled and roughly chopped
- 2 plum tomatoes, stems removed and quartered
- 5 T olive oil
- 1.5 T tomato paste
- 1 t ground cumin
- 1 t ground coriander
- 8 garlic cloves, peeled
- 2 T pomegranate molasses
- 100 g walnuts, toasted and roughly chopped
- salt and pepper
- Preheat the oven to 425 F.
- On a parchment-lined baking tray, toss peppers, onion, and tomatoes with 3 T oil, 1/2 t salt, and plenty of black pepper. Roast in the oven for 20 minutes.
- Remove the tray from the oven and mix in the garlic cloves. Roast for another 20 minutes, until the vegetables are softened and light charred. (Note: charring is good, it will add flavor.)
- Once they’re cool enough to handle, peel and discard the tomato and pepper skins (don’t worry if you can’t remove it all).
- Add the peeled roasted vegetables, tomatoes paste, ground spices, 1 T pomegranate molasses, 1/2 t salt, and a good grind of pepper to a food processor. Pulse into a coarse paste, leaving the mixture slightly chunky.
- Add the walnuts and pulse just enough to roughly blitz (you want the mixture to still have some texture). Stir in the pomegranate seeds.
- To serve, transfer the muhammara to a serving plate or bowl, and garnish with chopped parsley, pomegranate seeds, and olive oil.