Serves 6 to 8 (makes about 1½ cups) | Active Time 15 minutes
Total Time 15 minutes
1 cup roasted red peppers, chopped
½ cup walnuts, toasted
⅓ cup cracker crumbs
3 scallions, chopped
¼ cup extra-virgin olive oil
1½ tablespoons pomegranate molasses
4 teaspoons lemon juice
1½ teaspoons paprika
1 teaspoon ground cumin
½ teaspoon table salt
⅛ teaspoon cayenne pepper
Head Start
Refrigerate muhammara, covered with plastic wrap, for up to 3 days.
Finish Line
Sprinkle dip with minced fresh parsley before serving. Muhammara adds color to all sorts of small plates; try dolloping it on simple grilled proteins such as chicken, scallops, or tofu to instantly add visual and textural interest.
Perfect Pair
Serve with Goat Cheese Log with Hazelnut-Nigella Dukkah , Chile-Marinated Pork Belly , or Kamut with Carrots and Pomegranate .
WHY THIS RECIPE WORKS Our quick version of this traditional Middle Eastern red pepper dip is simple to make and bursting with sweet, smoky, savory flavors. We start with roasted red peppers, which give the muhammara a sweet, smoky depth and velvety texture, and from there we spice things up with paprika, cumin, and cayenne. Toasted walnuts add a creamy richness that is balanced by the tartness of the pomegranate molasses and lemon juice. Cracker crumbs absorb the peppers’ extra juices, so the finished dip is pleasingly thick and scoopable. We whir everything in the food processor for ease of preparation and a smooth consistency. Any type of lean cracker may be used for the crumbs. Crush the crackers in a zipper-lock zipper-lock bag using a rolling pin.
Process all ingredients in food processor until uniform coarse puree forms, about 15 seconds, scraping down sides of bowl halfway through processing. Transfer to bowl and serve.
Beet Muhammara
Microwave 8 ounces trimmed, peeled, and shredded beets in covered bowl, stirring often, until tender, about 4 minutes. Transfer beets to fine-mesh strainer set over bowl and let drain for 10 minutes. Add drained beets to food processor with other ingredients.