Ingredients:

  • 2 red peppers, roasted, peeled, and seeded
  • 3 tablespoons (45 ml) olive oil, plus more for garnish
  • 4 ounces (113 g) toasted walnuts
  • 1 clove garlic, rough chopped
  • 2 ½ tablespoons (37 ml) tomato paste
  • ¾ cup (180 ml) breadcrumbs
  • 2 tablespoons (30 ml) pomegranate molasses
  • 1 teaspoon (5 ml) Aleppo pepper
  • ½ teaspoon (2.5 ml) sugar
  • 1 teaspoon (5 ml) sumac
  • Salt and cayenne pepper 

Method:

Slice the roasted peppers into strips.

In the bowl of a food processor, combine the roasted peppers, olive oil, walnuts, tomato paste, breadcrumbs, pomegranate molasses, Aleppo pepper, sugar, and sumac. Season with salt and cayenne, and blend into a smooth paste.

Transfer the muhummara into a serving bowl. Drizzle with olive oil and serve immediately.