Charred Poblano and Roasted Almond Muhammara

Name: Charred Poblano and Roasted Almond Muhammara
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 4 medium (480 g) poblano peppers, whole, uncut; 1 cup (140 g) roasted unsalted almonds; 3 large (30 g) garlic cloves, peeled; 3 tablespoons (45 ml) pomegranate molasses; ¼ cup (60 ml) extra-virgin olive oil; ¼ cup (25 g) panko or fine bread crumbs; ¾ teaspoon (3 g) ground cumin; to taste sea salt; to taste freshly ground black pepper; ¼ cup (40 g) pomegranate seeds (arils) (optional); 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A smoky, nutty riff on the classic Middle Eastern muhammara. Charred poblano peppers replace the traditional red bell peppers, while roasted almonds add earthiness and depth. Pomegranate molasses provides the signature tangy-sweet note. Serve warm or at room temperature with pita, vegetables, or crackers.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 1¼ cups (300 ml)

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Steps

Before you start

If your almonds aren't already roasted, you'll need to toast them first (see tip in ingredients)
Have a bowl of ice water ready for cooling the charred peppers
Measure out pomegranate molasses and olive oil before you begin

1
Char the poblanos
- Heat a large cast-iron skillet or grill pan over high heat for 2 minutes until very hot.
- Place the 4 poblano peppers directly on the hot surface.
- Let each side char for 3–4 minutes, turning with tongs every few minutes, until the skin is blackened and blistered all over (this should take 12–15 minutes total).
- The flesh should soften slightly.
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Ready when: Skin is deeply blackened and blistered on all sides; peppers are soft when gently pressed
Tip: Don't rush the charring—deep color equals deep flavor. The peppers won't taste burnt, only smoky.
2
Steam and peel the peppers
- Transfer the hot charred peppers immediately to a shallow bowl of ice water.
- Let them cool for 2–3 minutes until cool enough to handle.
- Working one at a time, gently rub the loose blackened skin away under cool running water, using your fingertips or a small spoon.
- Be gentle—you want to preserve the tender flesh underneath.
- Leave small flecks of char; they add flavor.
- Don't over-soak.
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Ready when: Skin is mostly removed, leaving smooth green-red flesh with some charred spots visible
Tip: Work quickly before they cool completely and the skin sticks back on. A few bits of char are desirable.
3
Remove seeds and stems
- Cut each peeled pepper in half lengthwise and gently scrape out the seeds and white membrane with a small spoon.
- Discard seeds and stem.
- Roughly chop the pepper flesh into 2-inch (5 cm) pieces.
- You should have about 1½ cups (360 ml) of roasted pepper flesh.
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Ready when: Seeds and membranes are removed; pepper is in rough chunks
Tip: Don't over-blend yet. Leaving the peppers in chunks makes it easier to ensure they're fully incorporated in the next step.
4
Process the base
- Add the chopped poblano peppers, roasted almonds (1 cup / 140 g), peeled garlic cloves (3 large / 30 g), bread crumbs (¼ cup / 25 g), pomegranate molasses (3 tablespoons / 45 ml), ground cumin (¾ teaspoon / 3 g), and ½ cup (120 ml) of the olive oil to a food processor.
- Pulse 8–10 times until the mixture begins to break down, then process continuously for 1–2 minutes until it reaches a thick, chunky paste consistency.
- It should look almost like wet, coarse breadcrumbs with visible almond pieces.
- Do not over-process to a smooth paste.
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Ready when: Mixture is thick, chunky, and spreadable with visible almond texture; not smooth
Tip: Pulse first to avoid accidentally over-mixing. The texture should be rustic—almost like coarse hummus—not baby-food smooth.
5
Adjust seasoning
- Taste the muhammara.
- Season with sea salt and freshly ground black pepper to taste.
- If you prefer it less thick, thin it with the remaining ¼ cup (60 ml) of olive oil, adding 1 tablespoon at a time and stirring until you reach the consistency you like.
- For a thicker dip, leave as is; for a more pourable spread, add the extra oil.
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Ready when: Seasoning is balanced; taste has a pleasant tang and smokiness without sharpness
Tip: Taste as you go—pomegranate molasses is intense, so a little goes a long way.
6
Rest and chill (optional)
- Transfer the muhammara to a serving bowl.
- If serving warm, use it right away or let it rest at room temperature for 10 minutes for flavors to meld.
- For a colder consistency, refrigerate for up to 1 hour before serving.
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Ready when: Dip has relaxed slightly and is ready to serve at preferred temperature
Tip: Muhammara tastes better at room temperature or slightly warm than ice-cold—the almond and smoke flavors shine more.
7
Garnish and serve
- Just before serving, drizzle the top with a small splash of extra-virgin olive oil (about 1 tablespoon).
- If using them, scatter pomegranate seeds (¼ cup / 40 g) and fresh chopped parsley (2 tablespoons / 8 g) over the top for color and freshness.
- Serve with warm pita bread, raw vegetables (bell peppers, cucumbers, radishes), or crackers.
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Ready when: Dip is garnished and ready to serve
Tip: The pomegranate seeds add a burst of tartness that balances the richness. Fresh parsley echoes the green of the peppers.

Good to know

Tips

For peak smokiness, char the poblanos directly over a gas flame using tongs, or under a hot broiler until blackened. The cast-iron method gives a deep char, but a grill or open flame creates even more intense flavor.
If your roasted almonds are salted, reduce the sea salt you add at the end or omit it entirely. Taste first.
The texture matters: this dip should be chunky and rustic, not baby-food smooth. Over-processing releases the almond oils and makes it greasy and heavy.
Toast raw almonds yourself to save cost and customize the depth of roast: spread 1 cup (140 g) on a baking sheet and toast at 325°F (160°C) for 10–12 minutes, stirring halfway, until fragrant and golden. Cool before using.

Make ahead

Prepare the muhammara up to 3 days ahead. Cover and refrigerate. Bring to room temperature or gently warm in a skillet over low heat for 2–3 minutes before serving. Stir well and taste for seasoning, as salt sometimes settles.

Storage & reheating

Room temperature: up to 4 hours, covered. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container. Thaw overnight in the fridge and stir well before serving. Texture will remain spreadable after thawing.

Substitutions

roasted unsalted almonds → roasted hazelnuts or walnuts. Use equal weight. Hazelnuts are slightly sweeter; walnuts are more bitter. Both work beautifully.
poblano peppers → 2 large red bell peppers plus 1 jalapeño pepper. Red bells are sweeter and less smoky than poblanos. The jalapeño adds back some heat and depth. Char the same way.
pomegranate molasses → 2 tablespoons red wine vinegar mixed with 1 tablespoon honey. Not identical, but provides tartness and sweetness. Taste and adjust—you may need slightly less than the full amount.
panko or fine bread crumbs → ¼ cup (30 g) finely ground walnuts or almonds. Adds texture and depth. Use the same weight and process as usual. The dip will be slightly denser.