Muhammara – a delicious recipe with red bell peppers, hot chilies smalls, crackers, walnuts, lemon juice, pomegranate molasses. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the grill. Roast the peppers and chiles over the grill or open flame until they are blistered, about 8 minutes. Place in a bowl, cover with plastic wrap and let steam for 10 minutes to loosen the skin. Peel off the skin and remove the seeds. Pat the peppers dry with a paper towel.
2
In the work bowl of your food processor, combine and process the crackers, walnuts, lemon juice, pomegranate molasses, cumin, and sugar, until smooth. Add the red peppers and process until creamy. With the machine running, add the olive oil in a thin stream. Add the chile pepper and salt to taste. If it is too thick, thin with a few tablespoons of water.
3
Refrigerate overnight to allow the flavors to mellow. Serve with the toasted pita wedges.
403
kcal
Calories
31
g
Fat
24
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 1/2 pounds red bell peppers, 2 hot chilies smalls, 1/2 cup wheat crackers crumbled, 1 1/2 cups walnuts abt 6 oz coarsely ground, and more.
Yes, Muhammara falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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