Muhammra: Roasted Red Pepper and Walnut Dip

Muhammara or Mhammara is a rich, smokey-sweet and spicy dip, made basically of roasted red bell peppers and walnuts. It originated in Aleppo, Syria so Aleppo pepper is a main ingredient.

Muhammara is made of roasted red bell peppers, you can use canned/jarred roasted bell pepper or frozen. The texture will be a little bit watery than when you use fresh peppers but the taste will still be amazing.

Next comes the walnut for decoration and to make the dip hearty. Then bread crumbs for texture. We also have lemon juice for tartness, cumin for smokiness, paprika for color, cayenne pepper for spiciness, olive oil for richness and pomegranate molasses for sweetness and fresh garlic.

Scoop it up with pita, dig in with tortilla chips or dip your veggies in and enjoy the crunch.

Muhammara goes perfectly with everything. It can be used as a starter if you are hosting, or even for your weeknight dinners. It is a great snack with some veggies.

You can also use it as a spread for sandwiches, a great topping for your grilled meat and even for your pasta.

 

 

Ingredients

3 red bell peppers about 1 pound.

1 cup toasted whole walnut.

2/3 cup bread crumbs

2 Tablespoons pomegranate molasses.

3 garlic cloves minced.

1 1/2 Tablespoon lemon juice.

1/2 teaspoon paprika.

1/2 teaspoon salt or to taste.

1/2 teaspoon ground cumin.

1/4 teaspoon cayenne pepper more if you like more heat.

1/2 teaspoon black pepper.

1/4 cup olive oil extra for drizzling.

 

Instructions

– Pre heat oven to 400F.

– Place peppers on a baking sheet lined with parchment paper and pop in the oven. Bake for 15-20 minutes.

– Turn peppers to the other side and bake for another 15-20 minutes.

– In the food processor, blend together walnut and pepper until smooth.

– Add bread crumbs and all the ingredients except for the olive oil. Mix everything well.

– While your food processor still on add the olive oil and process until everything is well mixed.

– Transfer to a bowl, drizzle with more olive oil, garnish with chopped walnuts and serve as a dip.

 

Lara Khouli