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.