Muhammara (Mhammara Dip)
Muhammara is a red pepper dip that originated in Aleppo, Syria. This walnut and roasted red pepper mezze (appetizer) is very popular throughout the Mediterranean,especially in Turkey.
- Prep time
- 5 min
- Cook time
- 6 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup California Walnuts
- 2 Red Peppers
- 2 Garlic Cloves
- 2 tsp. Red Pepper Paste
- 2 tb. Pomegranate Molasses
- 1 cup Breadcrumbs
- ¼ cup Olive Oil
- 1 tsp. Aleppo Pepper
- 1 tsp. Salt
- 1 tsp. Cumin
Instructions
- 1
In a large food processor, add the freshly roasted red peppers (or jarred) along with the walnuts, bread crumbs, red pepper paste, garlic cloves, pomegranate molasses, olive oil, salt, Aleppo pepper and cumin. Pulse until all the ingredients have integrated together.
- 2
Depending on how much liquid was in your roasted peppers, if the dip is still very thick, add a teaspoon or so of olive oil. If the mixture is too runny, add a couple tablespoons of breadcrumbs until it comes together. Taste for seasoning and spice (Aleppo pepper)
- 3
Transfer to a serving dish and drizzle a bit of pomegranate molasses on top. Serve at room temperature or cold with pita bread, pita chips/crackers, or raw veggies.