1-½ pounds (750g; 3 large; 5 small) red bell peppers
1-¾ cups (175g) walnuts
1 tbs tomato paste
¾ cup (60g) dry bread crumbs
¼ cup (60ml) extra virgin olive oil
1 tbs freshly squeezed lemon juice
1 tbs pomegranate molasses (optional)
1 teaspoon coarsely ground red pepper or mild paprika
1 teaspoon cumin seeds, lightly toasted, coarsely ground
Salt, to taste
- Roast the peppers under a broiler, turning the peppers with tongs, until they are completely charred. Let the peppers sit until they are cool enough to handle—at least 15 minutes—then slip off the charred skin, and remove the seeds from the interior. Don’t rinse the peppers, for you will rinse away a great deal of flavor. Instead, to completely cleanse the peppers of their charred skin and seeds, scrape them gently with a plastic scrapper, or the back of a sharp knife blade.
- Add the peppers and all the other ingredients in the bowl of your food processor and process into a coarse paste, scraping down the processor from time to time. Serve it immediately.
NOTE: Muhammara keeps well in the refrigerator in an air-tight container for at least one week. It can also be deep freezed.