Muhammara (Roasted Red Pepper Dip)
45 min6
A silky Middle Eastern dip of roasted red peppers, walnuts, and pomegranate molasses, blended into a smooth paste.
| prepPreheat oven to 425°F / 220°C | ||||
| 2 red bell peppers | Roast peppers 425°F / 220°C, 30 min, turning once | Cool, peel, seed & slice peppers | Blend until smooth paste | Transfer to bowl, chill until serving |
| 1 tbsp extra virgin olive oil (for roasting) | ||||
| 3 tbsp extra virgin olive oil (for blending) | ||||
| 1 garlic clove, roughly chopped | ||||
| 115 g shelled toasted walnuts | ||||
| 2 1/2 tbsp tomato paste | ||||
| 90 g bread crumbs | ||||
| 2 tbsp pomegranate molasses | ||||
| 1 tsp Aleppo pepper | ||||
| 1/2 tsp sugar | ||||
| 1 tsp sumac | ||||
| 1/2 tsp salt | ||||
| 1/2 tsp cayenne pepper (optional) | ||||
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