Muhammara - Indulgent Red Pepper & Walnut Dip
This super easy & extremely delicious recipe is from Syria & has a unique taste that comes from the condiment - Aleppo peppers. It can be served with warm pita as part of a Mezze platter spread it on your sandwiches, or scoop it on top of grilled chicken or fish.
Ingredients
- 2 Red bell peppers, I used fresh
- 4 Tbsps. Extra virgin olive oil
- ½ Cup Walnuts, Shelled & lightly toasted
- 1 Tsp Garlic, roughly chopped
- 1 Tbsp Scallions or white onions, roughly chopped
- 2 Tbsps. Tomato paste
- ¾ Cup Bread crumbs, fresh
- 2-3 Tbsps. Pomegranate molasses
- 1 Tsp cumin, ground
- 1 ½ Tsp Aleppo pepper
- ½ Tsp. Sugar
- 1 Tsp Sumac
- ½ Tsp Salt
- Smoked paprika powder, optional
Instructions
- Fire roast red bell peppers on the stove top. Once roasted, place in a container.
- Drizzle olive oil on the bell peppers & cover with an airtight lid.
- After 15-20 minutes remove the skin of the bell peppers, the peppers will be soft & not hold their shape.
- Deseed the bell peppers and discard the stem.
- In a food processor, add toasted walnuts. Pulse them to powder form.
- Now add bell peppers, garlic, scallions, salt, sugar, cumin powder, Aleppo powder, sumac. Pulse all the ingredients.
- Add tomato paste, pomegranate molasses and pulse again.
- Check the consistency, add a little panko and little olive oil. Pulse
- Scrape off the food from sides of the processor
- Add olive oil and pulse again.
- Transfer into the serving dish, garnish with olive oil, melon seeds, pistachios or with nuts of your choice.
- Enjoy it with crackers, pita, mezze platter, celery or carrots.
Servings: 2 Cups