Muhammara: Syrian Red Pepper and Walnut Dip

Ingredients

• 2 cup Roasted red bell peppers (Jarred, drained but not rinsed; estimated quantity because the transcript does not indicate the exact measurement.)
• 1 cup Walnuts (The source indicates 1 cup or 112 g.)
• 0.5 cup Breadcrumbs (Estimated quantity; the source identifies it as a traditional ingredient but does not provide a measurement.)
• 1 Garlic (Medium clove; quantity estimated from a conventional muhammara preparation.)
• 2 tbsp Lemon juice (Estimated quantity to provide acidity.)
• 1 tbsp Pomegranate molasses (Estimated quantity; it provides the characteristic sweet-and-sour flavor.)
• 2 tbsp Extra-virgin olive oil (Estimated quantity.)
• 0.5 tsp Ground cumin (Estimated quantity.)
• Salt (To taste; quantity not indicated in the source.)

Steps

1. 1

   If using jarred roasted red peppers, drain them well, but do not rinse them, as the water can dilute the dip. As a more traditional alternative, roast fresh red peppers until tender and the skin is charred, then peel and seed them before using.

2. 2

   Preheat a dry skillet over medium heat for a couple of minutes.

3. 3

   Add the walnuts to the hot skillet.

4. 4

   Toast the walnuts over medium heat, stirring frequently to prevent them from burning. If they toast unevenly, lower the heat.

5. 5

   Add the breadcrumbs to the skillet with the walnuts. Since both ingredients have different sizes and shapes, stir fairly frequently.

6. 6

   Continue toasting until the walnuts and breadcrumbs become lightly golden or brown and smell toasted. Remove the skillet from the heat and let them cool slightly.

7. 7

   Place the drained roasted peppers, toasted walnuts and breadcrumbs, garlic, lemon juice, pomegranate molasses, olive oil, cumin, and salt in a blender or food processor.

8. 8

   Process until thick and relatively smooth, scraping down the sides of the container as needed. Retain some texture from the walnuts rather than blending completely smooth.

9. 9

   Taste and adjust the salt, acidity, or consistency as needed. Serve with pita bread, raw vegetables, or as part of a selection of dips.

Notes

The source states that using jarred roasted peppers is the usual shortcut and allows the dip to be prepared in 15 minutes or less. They should not be rinsed after draining. It also indicates that roasting the peppers at home is a more traditional option and may save money, although it takes more time. The provided transcript ends during the toasting stage and does not include the complete ingredient list or final instructions; several ingredients and quantities were estimated from a conventional muhammara preparation.

Nutrition per serving

• appetizer
• dip
• vegan
• vegetarian
• dairy-free
• no-oven cooking
• Syrian cuisine
• quick