Chef notes
It’s hard to think of a single savory dish that couldn’t be improved by this muhammara, a paradoxically thick yet airy purée of caramelized tomatoes and peppers, toasty hazelnuts and concentrated pomegranate bittersweetness.
Technique tip: If you don’t have a food processor, this can be made in a blender — it might be a little smoother, but it will still be delicious.
Swap option: Use toasted pecans or walnuts instead of hazelnuts. If you don’t have Aleppo pepper, you can use 1½ tablespoons crushed red pepper flakes. There is no substitute for pomegranate molasses, but it’s easy to find in most supermarkets.
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