Muhammara

Roast the red bell peppers and chili peppers over the grill until the skins are charred and blistered.

Ingredients

2 pieces of Red Bell Pepper

1 piece of Chili Pepper

Equipment

Grill

Tongs

Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and allow them to steam for 10 minutes to loosen the skins.

Ingredients

2½ mL of Red Bell Pepper

2½ mL of Chili Pepper

Equipment

Bowl

Plastic Wrap

Peel the charred skins from the peppers, remove the seeds, and pat the flesh dry with paper towels.

Ingredients

2½ mL of Red Bell Pepper

2½ mL of Chili Pepper

30 mL of Nigella Seeds

Equipment

Chefs Knife

Paper Towels

In a food processor, combine the crackers, walnuts, lemon juice, pomegranate molasses, ground cumin, and sugar, pulsing until a smooth paste forms.

Ingredients

120 mL of Crackers

240 mL of Walnuts

15 mL of Lemon Juice

30 mL of Pomegranate Molasses

5 mL of Ground Cumin

5 mL of Sugar

Equipment

Food Processor

Add the prepared red peppers to the processor and blend until the mixture is creamy.

Ingredients

2½ mL of Red Bell Pepper

2½ mL of Chili Pepper

Equipment

Food Processor

With the processor running, slowly drizzle in the olive oil until emulsified, then season with salt to taste, adding a splash of water if the dip is too thick.

Ingredients

60 mL of Olive Oil

2½ mL of Salt

15 mL of Water

Equipment

Food Processor

Transfer the dip to an airtight container and refrigerate overnight to allow the flavors to meld.

Equipment

Airtight Container

Serve chilled, garnished with nigella seeds if desired, alongside toasted pita bread wedges.

Ingredients

5 mL of Nigella Seeds

2 pieces of Pita Bread

Equipment

Serving Dish

Toaster