Muhammara Walnut Pepper Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 large red peppers (or substitute with jarred roasted red peppers)
02 -
1/2 cup breadcrumbs
03 -
1/2 cup raw, unsalted walnuts
04 -
2 tablespoons pomegranate molasses
05 -
1/4 cup extra virgin olive oil
06 -
1 large garlic clove
07 -
1 teaspoon Aleppo pepper (or substitute with 1/2 teaspoon chili flakes)
08 -
1/2 teaspoon salt
09 -
4 sun-dried tomatoes (optional)
10 -
1 tablespoon tomato paste
11 -
1 tablespoon lemon juice
→ Garnish
12 -
Extra pomegranate molasses for drizzling
13 -
Chopped walnuts
14 -
Fresh parsley leaves
15 -
Pita bread for serving
# Instructions:
01 -
Preheat the oven to 230°C (450°F).
02 -
Wash and cut the red peppers in half. Remove all seeds.
03 -
Place peppers skin side down in a cast-iron pan over medium-high heat and char for 5-6 minutes.
04 -
Cover pan with foil and place in the oven. Bake for 30-45 minutes until peppers are completely soft.
05 -
Remove from oven and immediately cover the pan with foil. Allow peppers to rest for 10 minutes to soften and make peeling easier.
06 -
Carefully peel the peppers using tongs or your hands, discarding the skins.
07 -
Lightly toast the breadcrumbs in a dry pan over medium heat until golden. Set aside.
08 -
In the same pan, lightly toast the walnuts until fragrant, about 3-4 minutes. Set aside.
09 -
Add the roasted peppers, toasted breadcrumbs, toasted walnuts, and all remaining ingredients to a food processor.
10 -
Process until a textured paste forms, stopping occasionally to scrape down the sides. The final dip should retain some texture.
11 -
Spread the muhammara onto a serving dish and garnish with a drizzle of pomegranate molasses, chopped walnuts, and parsley. Serve with warm pita bread.
# Notes:
01 -
Muhammara originated in Aleppo, Syria and is now popular throughout the Middle East.
02 -
If using jarred roasted red peppers, drain and pat dry before processing.
03 -
The dip can be stored in an airtight container in the refrigerator for up to 5 days.