Muhammara (Roasted Red Pepper Dip)
This roasted red pepper dip is creamy, a little sweet, and a little smoky.
Servings: 8 people
Equipment
- Food Processor
Ingredients
- 3 large red bell peppers, whole with seeds and tops removed
- 2 Tbsp olive oil plus more, for coating peppers
- ½ tsp salt
- 1 cup walnuts
- ½ tsp Aleppo pepper
- ½ tsp cayenne pepper plus extra for garnish, if desired
- ½ tsp smoked paprika
- ½ tsp urfa biber chili flakes
- 2 Tbsp pomegranate molasses
- ¼ cup fresh breadcrumbs
Garnish:
- handful pomegranate arils optional
- handfull chopped parsley optional
Instructions
Roasting the Peppers:
- Remove the tops and seeds from the peppers. Coat inside and out with olive oil and sprinkle inside and out with salt.
- Roast at 400°F / 200°C for 30 minutes. Cool until they can be handled, then peel any skins off and set aside. It's okay if small amounts of the skin remain.
Making the Muhammara:
- Toast your walnuts in a pan over medium heat until they are warm and fragrant. Set aside. Toast your pine nuts until golden brown over medium heat and set aside.
- Place your toasted walnuts, olive oil, Aleppo pepper, cayenne, smoked paprika, urfa biber, lemon juice, pomegranate molasses, and breadcrumbs in a food processor. Process until well combined - it will not form a smooth paste, but rather a chunky one.
- Add your roasted red pepper and combine thoroughly in the food processor until mostly smooth. Salt and pepper to taste.
- Serve topped with olive oil, pomegranate molasses, and pine nuts - with a sprinkle of Aleppo pepper and fresh parsley if desired.
