Recipe: Muhamarra

Burnt Eggplant with Minced Garlic, Tahini, Pomegranate Molasses, Yogurt, and Green Onions; Muhammara Sauce; Spicy Moroccan Carrot Salad Hummus with Roasted Cauliflower; and Toasted Pita Crisps

By Margi Lenga Kahn


  • 2 large sweet red bell peppers
  • 1 c. walnuts, toasted and coarsely chopped
  • 2-3 garlic cloves, peeled and chopped
  • 1 ½ tbsp. pomegranate molasses or balsamic vinegar
  • ¼ tsp. crushed red pepper flakes, plus more to taste
  • 1 ½ tsp. ground cumin
  • ¼ tsp. ground coriander
  • 1 tsp. coarse kosher salt, plus more to taste
  • Juice of one freshly squeezed lemon
  • 3/4 c. fresh breadcrumbs, plus more as needed to thicken
  • 2-3 tbsp. olive oil


  1. Roast whole red peppers directly over burners on your stove, or under an oven broiler, turning until all sides are charred.
  2. Transfer pepper to a bowl and cover bowl tightly with plastic wrap. Set aside for 5-10 minutes.
  3. Pull charred skin off of each pepper. Remove stem and carefully open pepper. Scrape out seeds and membrane; set aside.
  4. In bowl of a food processor fitted with steel blade, combine red peppers, walnuts, garlic, pomegranate molasses or balsamic vinegar, crushed red pepper flakes, cumin, coriander, salt, lemon juice, and breadcrumbs, and 2 tbsp. olive oil. Pulse to combine.
  5. Check consistency and add a tablespoon or more of olive oil until desired consistency is reached.
  6. Taste for seasoning, adding more salt or red pepper flakes, as desired.

Makes 2 cups of sauce.