Muhammara is a delicious, complex, savory Syrian spread that I can’t get enough of. As a dip for toasted flatbread, spread on a sandwich, even tossed over pasta, the earthy, intriguing flavors of roasted walnut, red peppers and tomatoes, spices, and of course, a healthy drizzle of olive oil have me sneaking into the fridge in the middle of the night, spoon in hand, for my container of cold muhammara.
I base mine on this recipe from 101 Cookbooks, but pantry necessity often requires that I make a few changes. On the last go ’round, I reduced the number of red peppers to one, and substituted 1/2 cup of tomato jam for the 1/4 cup of tomato paste. Tomato jam has a similar consistency, but with the added depth of spices like cinnamon, clove, and star anise, which worked beautifully in the muhammara. If you are interested in making your own tomato jam, you can try this recipe from Mark Bittman or this one from Food in Jars.
reprinted from 101 Cookbooks
1 tablespoon crushed red pepper
flakes or 1 small red chile
1/2 teaspoon ground cumin
3/4 cup walnuts, toasted
1/4 cup whole-grain bread crumbs
1/4 cup extra-virgin olive oil
, plus more to serve
2 tablespoons pomegranate molasses
1/4 cup tomato paste
2 to 3 roasted red peppers
1/2 to 1 cup warm water
1/2 teaspoon fine-grain sea salt
to serve: torn basil
Using a hand blender or a conventional blender, puree the chile flakes, cumin, most of the walnuts, bread crumbs, olive oil, pomegranate molasses, tomato paste, and red peppers to a smooth, even consistency. Mix in the warm water in increments to achieve an easily spreadable consistency similar to a thick yogurt. If you¹re going to use it for dipping, you might want to leave it a touch thicker. Stir in the salt and adjust the seasonings if needed. Serve topped with torn basil, the remaining walnuts, and a thick thread of olive oil.