As far as Middle Eastern dips are concerned, muhammara is the stepsister, always outflanked by hummus. But we love this underdog, which combines chilies, bread, walnuts, and the sweet-sour kick of pomegranate molasses into a spread that we can’t stop eating.
Yield: 1 1/2 cups
- 1 tablespoon canola oil
- 1 slice bread, cut into cubes (about 1 cup)
- 2 tablespoons crushed Aleppo chili flakes
- 1/2 teaspoon ground cumin
- 3/4 cup walnuts, toasted
- 2 tablespoons pomegranate molasses
- 1 roasted red pepper, peeled, seeds and stem removed
- 1/2 cup olive oil 1 teaspoon sea salt
In a medium skillet over medium heat, warm the oil until it shimmers. Add the bread cubes and toast, stirring occasionally, until they are golden brown. Add the crushed chili flake and cumin and stir to coat, cooking for another minute or so to toast the spices. Transfer the mixture to a food processor. Add the walnuts, pomegranate molasses, red pepper and olive oil. Process until the mixture forms a thick paste. With the machine running, add ½ cup water and the salt. Transfer to a lidded container until ready to serve. Serve it as a dip with toasted pita bread. The muhammara will keep, refrigerated, for 1 week.