[Our final Sauce Week post comes to us from Chef Peter Dale, of The National in Athens, Georgia. Take it away, Peter!]
I first had this dish in Jordan several years ago, and it was served as a dip with hummus. You can certainly do that, but I like using it as a sauce. It works particularly well with lamb, but would also be great with chicken and a meaty fish like swordfish.
Muhummara is normally made with roasted walnuts, but being in Georgia we use pecans and Georgia olive oil. When they are in season, we garnish with pomegranate seeds that grown here as well. Recipe is below and pictures are attached. The composed dish includes lamb kefte that would be served as an appetizer.
3 roasted red bell peppers
2 piquillo peppers
1 clove garlic, minced
¾ cups pecans
2 tablespoons bread crumbs
½ tablespoon aleppo chili flakes
1½ tablespoons pomegranate molasses
½ cup olive oil
For the Muhummara:
In a blender, combine the bell and piquillo peppers, garlic, pecans, bread crumbs, chili flake, molasses, and olive oil; purée until smooth; season to taste.