There is life beyond hummus! This red pepper and walnut spread, called muhammara, is an elegant and tasty recipe from Levantine cuisine, usually presented as a “mezze”. The flavor combines the smokiness of the peppers, sweet or hot depending on the type we choose, the characteristic touch of the walnuts and the bittersweet point of the pomegranate molasses.
Ingredients:
4-5 red peppers (about 400 gr net roasted pepper)
100 grams walnuts (peeled)
3 tablespoons of pomegranate molasses
2 tablespoons of tahini
1 tablespoon of extra virgin olive oil
Salt, cumin, paprika and/or chili
Optionally, depending on the version we prepare:
Some breadcrumbs
1 tablespoon of tomato paste
1 clove of garlic
1 onion
Sumac
The juice of half a large lemon
Roast or bake the peppers, optionally with an onion. When they are done, reserve them in a container or closed plastic bag.
Meanwhile, roast the nuts over moderate heat for a few minutes. This step is optional, but it will enhance the flavor of the nuts.
When the peppers have cooled down, peel and remove the stalk, seeds and inner veins. Slightly press the pieces to get rid of excess liquid.
Process the peppers and walnuts together with the roasted onion (if we have chosen to add it), pomegranate molasses, tahini, extra virgin olive oil, a teaspoon of cumin, paprika and/or chili and salt to taste.
If consistency is not enough thick, it’s possible to rectify it with some breadcrumbs or adding more nuts, the idea is to get a pâté and not a sauce.
Serve garnished with mint, parsley, chopped walnuts and/or pomegranate seeds, and extra virgin olive oil. Enjoy with pita bread.
Tips and tricks:
- The above described recipe corresponds to the Syrian version. For the Lebanese version, blend the ingredients with a clove of garlic, 1 tablespoon of tomato paste, the juice of half a lemon, and a little bit of sumac.
- The indicated amounts are approximate and should be adjusted according to the taste of each one.
- After roasting, the peppers are reserved in a container or closed plastic bag, since the residual heat that accumulates will allow us to peel them very easily.
- If the peppers that are very spicy, add more tahini or nuts to the mix, since their high fat content will attenuate it.
- Precisely because of the last tip, I always suggest seasoning without fear with some chili, cayenne or similar, since the spicy touch adds more richness to the preparation. In fact, the original recipe is prepared in the Middle East with Aleppo peppers, which are a bit hot.
- Following the advice of some forums, I have tried to use paprika paste instead of roasted peppers, but the result is clearly inferior.