Stress-Free Weekend Cooking: Muhammara
Earlier this week, we mentioned our newfound love of muhammara – a tangy, spicy spread made with roasted red peppers, walnuts and pomegranate molasses. Well, we can’t seem to get it off our minds, and we’re making another batch this weekend.
Originated in Syria, muhammara is a great addition to our usual rotation of hummus, tzatziki and baba ghanoush – particularly when friends stop by – and its bright color and flavors make it a standout. It also has great versatility. Eat it with pita, crudité, grilled meats or vegetables, on a sandwich – the possibilities are endless.
And it couldn’t be simpler to make. Just add all the ingredients to the food processor or blender, and you’re ready to start dipping.
We followed Heidi Swanson’s recipe from 101 Cookbooks with great results.
Related: Recipe: D.I.Y. Hummus
(Image: Joanna Miller)