An Antakya-style meze with a sweet, spicy, and tangy balance, thickened with breadcrumbs and made from roasted peppers, walnuts, and pomegranate molasses. Muhammara is a deep red favorite served with bread and grilled dishes.
Put the roasted peppers, walnuts, garlic, pomegranate molasses, tomato paste, red pepper flakes, cumin, and salt in a food processor. Pulse until the mixture forms a coarse paste.
Stir in the breadcrumbs and olive oil; the mixture should hold its shape on a spoon. Caution: If it is too runny, thicken it with more breadcrumbs.
Chill the dip in the refrigerator for at least one hour so the flavors meld. Drizzle with olive oil before serving.
Important: Keep the muhammara thick enough to hold its shape on a spoon; add breadcrumbs if needed. Adjust the heat with red pepper flakes. Contains walnuts (a tree nut) and wheat gluten. Check packaged ingredients for other allergens.
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