Muhammara (Roasted Red Pepper and Walnut Dip)
This Middle Eastern dip is made with roasted red peppers, walnuts and pomegranate molasses. Muhammara is sweet, tangy, savoury and has a bit of a kick. It's easy to make in a food processor, and perfect served up with pita bread.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large red peppers (or substitute with jarred roasted red peppers)
- 1/2 cup breadcrumbs
- 1/2 cup walnuts (raw, unsalted)
- 2 tablespoons pomegranate molasses
- 1/4 cup extra virgin olive oil
- 1 large garlic clove
- 1 teaspoon aleppo pepper (or substitute with half the amount in chilli flakes)
- 1/2 teaspoon salt
- 4 sun dried tomatoes (optional - see notes)
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
Instructions
- 1
Start by pre-heating the oven to 450F
- 2
Wash and cut the red peppers in half. Remove all the seeds
- 3
To char the red peppers before roasting, place the peppers skin side down in a cast-iron pan over medium high heat and char for 5-6 minutes
- 4
Cover with foil and place in the oven. Bake for 30 - 45 minutes, until the peppers are soft
- 5
Take them out of the oven and cover the pan with foil paper right away
- 6
Allow the peppers to rest for 10 minutes. This allows them to soften and makes removing the peel much easier
- 7
Peel the peppers carefully with tongs or using your hands, and discard the peels
- 8
Lightly toast the bread crumbs in an oil free pan over medium heat and set aside
- 9
Lightly toast the walnuts in an oil free pan over medium heat, and set aside
- 10
Add the roasted peppers along with the bread crumbs, walnuts, and all other ingredients to a food processor
- 11
Process until a paste forms, stopping to scrape the sides of the food processor as necessary. The final dip should have a bit of texture
- 12
Spread onto a dish and garnish with pomegranate molasses, walnuts and parsley. Serve with pita bread