Muhammara Roasted Red Pepper Dip

Ingredients

• 4 red bell peppers (Halved and deseeded)
• 0.5 cup toasted walnuts (Plus extra for topping)
• 3 garlic cloves
• 1 tsp sumac
• 1 tsp ground cumin
• 0.5 tsp salt
• 0.5 tsp cayenne pepper (Omit for a mild version)
• 2 tbsp pomegranate molasses
• 2 tbsp olive oil (Plus extra for drizzling and topping)

Steps

1. 1

   Position an oven rack close to the broiler and preheat the broiler to high. Line a baking sheet with foil if desired. Halve the bell peppers lengthwise and remove the stems, seeds, and membranes.

2. 2

   Arrange the pepper halves cut-side down on the baking sheet. Drizzle them with a little of the olive oil, making sure the skins are lightly coated.

3. 3

   Broil the peppers for about 20 minutes, until the skins are heavily charred and blistered and the flesh is very tender. Watch closely toward the end because broiler strength varies.

4. 4

   While the peppers are still hot, transfer them to a heatproof bowl and cover tightly with plastic wrap. Let them steam for 10 minutes; this loosens the skins.

5. 5

   Peel away and discard the pepper skins. If some small pieces remain, they may be left attached, but remove any large charred sections.

6. 6

   Add the peeled peppers, toasted walnuts, garlic, sumac, cumin, salt, cayenne pepper if using, pomegranate molasses, and the measured olive oil to a food processor.

7. 7

   Process until the mixture is smooth and cohesive, stopping to scrape down the sides as needed. Taste and adjust seasoning if desired.

8. 8

   Transfer the muhammara to a serving bowl. Before serving, drizzle with additional olive oil and scatter toasted walnuts over the top.

Notes

Serve as a dip with bread, crackers, or fresh vegetables, or as part of a meze platter. The cayenne can be omitted for a mild version. The source does not specify the amount of extra olive oil or walnuts used for topping.

Nutrition per serving

• appetizer
• dip
• Middle Eastern
• vegetarian
• vegan
• gluten-free
• broiled
• meze