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Black Walnut Muhammara

Prep Time:  15-20 minutes

     Serves:  8-12

Photo by Sunny Frantz

Muhammara is a rich and flavorful Syrian dip that is typically made with English walnuts or other nuts, but this is getting a local twist with black walnuts, native to our region and many other areas in the US. Serve it with warm pita, crudite vegetables or seedy sourdough crackers to stun at a potluck or serve as part of a mezze platter, adding color, nutrition and deliciousness to your spread.

Ingredients

  • 1 cup shelled black walnuts, chopped
  • 1 12-ounce jar roasted red peppers, mostly drained and roughly chopped (This time of year I use jarred, but you can make your own in-season.)
  • ½ cup breadcrumbs, homemade or store-bought
  • 2 tablespoons lemon juice
  • 2 tablespoons pomegranate molasses (This is a traditional ingredient in this dish and can be found at specialty stores or online. You can use honey or sorghum molasses instead for a local twist.)
  • 4 cloves garlic, minced
  • ½ tablespoon cumin powder
  • 2 teaspoons Aleppo pepper or paprika powder
  • 1 teaspoon salt, or to taste
  • ⅛ teaspoon black pepper
  • ½ cup olive oil
  • Optional garnishes for serving: extra chopped nuts, a drizzle of olive oil, crumbled feta and/or chopped fresh parsley

Directions

  1. In a skillet over medium heat, toast the walnuts for 5–8 minutes, until just fragrant and lightly browned; be careful not to burn them or it will impart a bitter flavor. Set aside to cool.
  2. Combine the toasted nuts, roasted peppers, breadcrumbs, lemon juice, molasses, garlic, cumin, aleppo or paprika, salt and pepper in a food processor. Pulse several times to break up large pieces.
  3. With the food processor running, gradually drizzle in the olive oil, pureeing the mixture until mostly smooth.
  4. Season to taste and serve with garnishes if desired or refrigerate until ready to serve.

Notes