Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi
This classic dip is often blitzed in a food processor to create a purée. Tamimi suggests making it with a mortar and pestle, or hand chopping each element to give the muhammara a lovely texture and more harmonized taste. The flavor will mature and improve if made a day ahead, just let it come to room temperature before serving with warm breads.
Ingredients
3 sweet red peppers, roasted and peeled, seeds removed
50 grams toasted breadcrumbs
1 Tbl lemon juice
1 Tbl pomegranate molasses
1 ½ tsp ground cumin
1 Tbl Aleppo chili flakes
1 small garlic clove, crushed
50 grams walnuts, finely chopped by hand, with a few reserved for decoration
2 Tbl olive oil, plus extra to finish the dish
Salt to taste
Instructions
Finely chop the prepared sweet peppers and combine them with the remaining ingredients. Add salt to taste. Serve the dip in a shallow bowl, using the back of a spoon to give the surface a wavy texture. Drizzle the top with some olive oil and decorate with whole walnuts.