Today, I made my first batch of Muhammara. I made a few alterations. My changes are in green. Typically Muhammara is used as a dipping sauce for pita or bread, similar to hummus. I plan to use this delicious sauce as pizza sauce on a Muhammara Pizza! I will use a whole wheat pizza crust then top it with: red onions, Greek olives, and feta cheese. This is also great as a veggie dip, sandwich spread, ect...
Muhammara a 7-ounce jar roasted red peppers, drained (or roast your own red peppers)
2/3 cup walnuts, toasted lightly and chopped fine (use more or less walnuts for thickness desired)
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate or grape molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
*available at Middle Eastern markets (available at Toys Grocery Store in Sheboygan, WI.)
In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.