Muhammara (Roasted Red Pepper And Walnut Dip)
20m prep 15m cook 35m ready
About 1 cup This Syrian pepper spread is delicious as a dip or sandwich spread, but it may also be used as a sauce for grilled meats or fish. If you can find Aleppo pepper flakes, we encourage you to give them a try. They are lightly spicy and have a rich, raisin-y flavor.
Ingredients
- 2 large red bell peppers
- ¾ cup walnuts, toasted
- ¼ cup extra-virgin olive oil
- ¼ cup fresh bread crumbs
- 1 tablespoon pomegranate molasses, or ½ tablespoon honey and ½ tablespoon balsamic vinegar
- 2 garlic cloves, chopped
- ½ teaspoon red or Aleppo pepper flakes, or to taste
- ½ teaspoon ground cumin
- ½ teaspoon salt, or to taste
- Extra-virgin olive oil
- Chopped toasted walnuts
- Warm pita bread
Let's Cook
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Step 1.
Roast: 2 large red bell peppers
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Step 2.
Transfer to a paper bag and let cool. Peel off the charred skin and discard. Remove the stems and seeds. In a food processor, combine the peppers and: ¾ cup walnuts, toasted; ¼ cup extra-virgin olive oil; ¼ cup fresh bread crumbs; 1 tablespoon pomegranate molasses, or ½ tablespoon honey and ½ tablespoon balsamic vinegar; 2 garlic cloves, chopped; ½ teaspoon red or Aleppo pepper flakes, or to taste; ½ teaspoon ground cumin; ½ teaspoon salt, or to taste
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Step 3.
Process until smooth. Serve in a wide, shallow bowl, topped with: Extra-virgin olive oil; Chopped toasted walnuts
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Step 4.
Serve with: Warm pita bread
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