Muhammara
A smoky roasted red pepper and toasted walnut dip sharpened with Aleppo pepper, garlic, cumin, and pomegranate molasses - Aleppo pepper is the ingredient that gives muhammara its signature gentle heat and fruity depth, and toasting the walnuts first keeps them from tasting waxy.
⏱ 30 min🍽 6 servings
snackveganvegetarianmediterranean
Ingredients
- •3 red bell peppers, roasted
- •1 cup walnuts, toasted
- •2 cloves garlic
- •2 tbsp pomegranate molasses
- •1 tbsp lemon juice
- •1 tbsp Aleppo pepper (or 1 tsp red pepper flakes plus a pinch of paprika)
- •1/2 tsp cumin
- •1/2 cup breadcrumbs
- •3 tbsp olive oil
- •Salt to taste
Steps
- 1.Toast the walnuts in a dry pan for 3-4 minutes until fragrant - this keeps them from tasting waxy or bitter.
- 2.Blend the roasted peppers, toasted walnuts, garlic, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and breadcrumbs until mostly smooth but still a little chunky.
- 3.Stream in the olive oil while blending until creamy, then season with salt.
- 4.Chill before serving.
- 5.Serve with pita bread or vegetables.