Muhammara (Roasted Red Pepper Dip)

Ingredients

• 4 roasted red peppers (See notes; peppers may be roasted from fresh or replaced with jarred roasted red peppers. Remove seeds and skin after roasting.)
• 1 cup walnuts (Some are used as a garnish.)
• 0.5 cup breadcrumbs
• 4 tbsp pomegranate molasses (Additional pomegranate molasses may be used as a garnish.)
• 6 cloves garlic (Roasted with the peppers; minced in the ingredient list.)
• 0.25 cup olive oil (Drizzle over the peppers before roasting; add more if needed to adjust consistency.)
• salt (To taste; adjust seasoning as needed.)
• 1 tbsp Aleppo pepper
• 0.25 tsp cayenne pepper (Adjust to taste.)
• 3 tbsp tomato paste
• 1 tsp cumin
• fresh parsley (Chopped, for garnish.)
• pomegranate (For garnish.)
• pita bread (For serving; vegetables or crackers may be used instead.)
• vegetables (For serving, as an alternative to pita bread or crackers.)
• crackers (For serving, as an alternative to pita bread or vegetables.)

Steps

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Place the red peppers and garlic on a baking sheet. Drizzle the peppers with olive oil.

3. 3

   Roast the peppers and garlic for 30–40 minutes, or until the pepper skins are blistered and charred.

4. 4

   Peel the roasted peppers and remove their seeds and skins.

5. 5

   Add the roasted peppers, walnuts, breadcrumbs, pomegranate molasses, roasted garlic, olive oil, salt, Aleppo pepper, cayenne pepper, tomato paste, and cumin to a blender or food processor.

6. 6

   Blend until the mixture is smooth and creamy.

7. 7

   Taste the muhammara and adjust the seasoning as needed. Add more olive oil if a thinner consistency is desired.

8. 8

   Transfer the dip to a serving bowl.

9. 9

   Garnish with chopped parsley, pomegranate, pomegranate molasses, and walnuts.

10. 10

    Serve with pita bread, vegetables, or crackers.

Notes

Fresh, high-quality ingredients are recommended for the best flavor. Jarred roasted red peppers may be used instead of roasting fresh peppers. Adjust the garlic and cayenne pepper to taste. Store refrigerated for up to 1 week. The source does not specify a resting or chilling period before serving.

Nutrition per serving

• appetizer
• dip
• Middle Eastern
• vegetarian
• make-ahead
• roasted
• gluten-free optional