dips/ meze

Muhammara (Red Pepper Walnut Dip)

By: Kate Davies


Muhammara is a colorful and delicious Syrian dip made with red peppers and walnuts. It is typically served with flatbreads, vegetables, grilled meats, or fish; I love the leftovers on my morning toast.

Pomegranate molasses is a key ingredient which can be found in Middle-Eastern and Mediterranean specialty shops (or online). It really makes all the difference here, giving the dip a big, bright flavor (also, it makes for a great drizzle over roasted brussels sprouts). It takes some time to roast the peppers and toast the walnuts, but once everything is prepped you just toss it all in the blender or food processor. Serve it along with hummus, baba ghanouj, and your favorite flatbread or crackers.

Muhammara (Red Pepper Walnut Dip)

Print Recipe
Serves: 12 Cooking Time: 30 min

Ingredients

  • 4 red peppers, roasted
  • 1lb/450g toasted walnuts
  • 3/4 cup scallions, chopped
  • juice of 1 medium lemon
  • 4-6 T of extra virgin olive oil
  • 1 tsp ground cumin
  • 2 T pomegranate molasses
  • salt to taste

Instructions

1

Roast the peppers under the broiler until the skin turns black

2

Place the peppers in a covered bowl to cool

3

Toast the walnuts on a baking sheet at 350Β°F/175Β°C for about 6 minutes, or until they just start to brown

4

When the peppers are cool, use a paper towel to remove the charred outer skin

5

Remove the stems, seeds, and core of the peppers

6

Place all of the ingredients in a food processor or blender

7

Process until well-mixed, but still a bit chunky

8

Add more salt, lemon, or pomegranate molasses to taste

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