Muhammara (or mouhamara) is something I love to turn people on to. It’s a traditional red pepper spread originating from Syria made with a beguiling blend of red peppers, walnuts, olive oil, pomegranate molasses, and a handful of other ingredients – depending on the cook. I included a recipe for it years ago in Super Natural Cooking (2007), and make it when something reminds me of how much I love it. Which is exactly why you’re seeing it today. I was having dinner at Aziza, in San Francisco, and always order Mourad’s beautiful spreads. One of them reminds me of muhammara, although I think he makes his with piquillo peppers and almonds, (or perhaps whatever looks good at the moment). It’s a perfect spread for late summer, you can use red peppers from the market and grill them. It’s ideal alongside grilled flatbread or toasted pita. Make this the next time you’re considering doing a hummus or labneh – or (even better) go for an assortment.
Muhammara
A couple notes! This is quite a hearty, substantial dip. Toasted walnuts round out the flavor of a beautiful red pepper base. A rich splash of sweet pomegranate molasses lends a subtly sweet back note to the red chile flakes. My version tends to be light on the cumin and red pepper compared to other recipes you might come across. Correspondingly, you can easily make the spread thicker or thinner depending on how you plan to enjoy it.
More Dip, Spreads, and Smears
- Baked Artichoke Dip
- Guacamole
- Seed Pâté
- Golden Beet Hummus
- A Vibrant Beet Caviar
- Mung Bean Dip
- 10 Party Dips, Spreads and Smears
Continue reading Muhammara on 101 Cookbooks
