Chestnut Free Muhammara
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Learn more →Ingredients
6 servings
- 3 large red bell peppers
- 1 cup walnut halves
- ⅓ cup plain breadcrumbs
- 2 tbsp pomegranate molasses
- 2 tbsp olive oil, plus more for drizzling
- 1 tbsp lemon juice
- 2 tsp aleppo pepper flakes
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- 1 small garlic clove
- ¼ tsp crushed red pepper flakes (optional)
For serving
- pita bread or crudités, for serving (optional)
Instructions
- 1
Preheat the broiler to high and position a rack 6 inches from the element. Place the whole red bell peppers on a baking sheet and broil, turning every 4–5 minutes, until the skins are deeply charred and blistered on all sides, 18–22 minutes total.
- 2
Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Peel away and discard the charred skins, then remove the stems and seeds. Pat the pepper flesh dry with paper towels.
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