A thick, tangy dip of walnuts and roasted red peppers, sharpened with pomegranate molasses and Aleppo pepper — a signature spread from Aleppo, eaten with flatbread.
Toast the walnuts
Toast the walnuts in a dry pan until fragrant.
Blend the dip
Blend the roasted peppers, toasted walnuts, breadcrumbs, garlic, pomegranate molasses, Aleppo pepper and olive oil into a thick, slightly coarse paste.
Season
Season with salt and cumin, adjusting the pomegranate molasses to taste.
Let it rest
Let the muhammara rest so the flavors meld.
10 minServe
Drizzle with olive oil, scatter with extra walnuts, and serve with flatbread.
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