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Sauces and Condiments, Vegetarian


Glenn Koenig / Los Angeles Times

As the fresh-crop walnut season crests, those bins and baskets filled with glorious piles of satin-shelled, wrinkly brown nuts evoke all sorts of associations for Southern Californians. For some of us, they're a reminder of suburban childhoods, when the many ... Read more

Total time: 35 minutes | Makes 2 1/3 cups
  • 3 large red bell peppers
  • 1 clove garlic, crushed
  • 1 teaspoon cumin seeds, crushed
  • 1 tablespoon lemon juice
  • 2 teaspoons pomegranate molasses
  • 1 1/2 cups toasted walnuts
  • 1/3 cup bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon Aleppo pepper, or to taste
  • 3 tablespoons olive oil, divided

Step 1Roast the red peppers on a rack over the burner on a gas stove or on a grill until blackened and blistered all over, about 10 minutes. Once they are roasted remove them from the rack to a paper bag and let stand until they are cool enough to handle.

Step 2Remove all the charred skin from the peppers, and remove the stems and seeds.

Step 3Combine roasted peppers, garlic, crushed cumin seeds, lemon juice and pomegranate molasses in a food processor and process until almost smooth. Add the walnuts and bread crumbs and process until chunky smooth.

Step 4Add the salt, Aleppo pepper and olive oil and process just until combined. Cover and refrigerate until ready to serve. It can be refrigerated for up to three days.

Note: Pomegranate molasses is available at well-stocked supermarkets and Middle Eastern markets. Muhammara is great served with roasted or grilled meat, such as lamb kebabs, and pita bread.


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