Romesco’s more complex cousin. A base of roasted red peppers and walnuts are seasoned with Aleppo pepper, pomegranate molasses, cumin, lemon and tahini to make a savoury, sweet, smoky, kinda spicy flavour bomb of a dip.
How I like to use it : to add something hearty and rich to salads. When I eat lunch at home I often make a rough chopped salad using whatever veg I have in the fridge and serve it with a slice of toasted sourdough smeared with Muhammarra and it always tastes delicious and far more intentional than it actually is.
With vegetables. Grill any green vegetables and serve them on top of a bed of this for a perfectly punchy side dish.
With fish. Any white fish, grilled and seasoned with lemon juice, salt and pepper, served with muhammara makes a fabulous supper.
With tortilla chips / crackers / toasted pitta / carrot sticks as a dip.
If you can’t find Aleppo pepper Korean Chili Flakes are a fine substitute.
3 red bell peppers
3 tbsp breadcrumbs
2 tbsp pomegranate molasses
1/2 tsp ground cumin
1/2 tsp fine sea salt
1 tbsp tahini
2 tsp Aleppo chili flakes, Korean Chili Flakes or another mild chili flake
1 clove garlic, minced
1 tbsp olive oil
juice of half a lemon
Place the peppers in an oven preheated to 220°C and bake for 20 minutes, by which time the skin should be blackened. Remove to a bowl and cover tightly with cling film. Leave to steam and cool for several minutes, then remove the skin and roughly chop.
While the peppers are steaming toast the walnuts. Lower the heat to 150°C and toast for 15 minutes, or until fragrant.
Place all ingredients in the bowl of a food processor or a blender and mix to combine.
Taste and season to adjust.
Keeps well in the fridge for up to two weeks.