Muhammara with Grilled Onions
Ingredients
- 2 large red bell peppers
- 1 slice day-old bread
- 1 cup walnuts
- 2 tablespoons pomegranate molasses
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 teaspoons each ground cumin and ground coriander
- 2 teaspoons smoked pimentón paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon sea salt
- ¼ cup olive oil
- 3 bunches whole torpedo onions, or 2 red onions
- Olive oil, sea salt and ground black pepper
Instructions
- For the muhammara, start by roasting the peppers. The easiest method is on a gas stove top. Turn the gas burner to high with your exhaust fan on the highest setting and set peppers directly on the flame. Using a pair of long tongs, turn peppers until skin is completely blackened. (You can also char peppers under the broiler or on a grill.) Put the peppers in a paper bag and close. The skin will loosen as the pepper steams, and once it has cooled down, you can easily remove the skin and seeds with your fingers. For the onions, lightly brush grates with oil before heating the grill to prevent sticking. If your onions are large, cut them in half lengthwise. Mix together some olive oil and a sprinkling of salt and pepper. Place the onions on a grill pan or basket tray and brush liberally with the oil mixture. Grill slowly over low heat. The onions will have a chance to caramelize and cook through. Use long tongs to turn onions once or twice, grilling on all sides. Put the clean roasted peppers in a food processor, followed by the bread, walnuts, molasses, honey, vinegar, cumin, coriander, pimentón, red pepper flakes, salt and olive oil. Blend the mixture until all the elements are blended but still a bit chunky, not completely puréed, so the spread will have texture. Serve with grilled onions or other grilled vegetables or as a dip with fresh sliced veggie crudité.
