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Muhammara: Roasted Red Pepper and Walnut Dip

Muhammara
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Muhammara is a spicy dip made from roasted red peppers and walnuts. It is popular in Levantine cuisine, especially in Syria and Turkey.

Ingredients

Scale
  • 3 large red bell peppers
  • 1/2 cup walnuts
  • 1/4 cup breadcrumbs
  • 2 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper flakes
  • Salt to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Place red bell peppers on a baking sheet and roast for 20-25 minutes, or until skin is charred and blistered.
  2. Remove peppers from oven and immediately transfer them to a bowl, covering it tightly with plastic wrap. Let them steam for 15 minutes.
  3. Once cooled, peel the skin off the peppers, remove the stems and seeds.
  4. In a food processor, combine roasted peppers, walnuts, breadcrumbs, olive oil, pomegranate molasses, cumin, red pepper flakes, and salt.
  5. Process until smooth, scraping down the sides as needed.
  6. Taste and adjust seasoning if necessary.
  7. Transfer Muhammara to a serving bowl. Drizzle with a little extra olive oil and garnish with fresh parsley.
  8. Serve with pita bread, crackers, or as a spread for sandwiches.

Notes

  • For a smoky flavor, you can grill the bell peppers instead of roasting them in the oven.
  • Adjust the amount of red pepper flakes to your preferred spice level.
  • Muhammara can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://kitchenvan.com/muhammara/