MUHAMMARA
This Muhammara recipe is the ultimate roasted red pepper dip, with toasted walnuts and sweet pomegranate. It is creamy and delicious and easy to make. A huge crowd pleaser!
Author: Chilipeppermadness/Photo credit to chilipeppermadness.com
Ingredients
- 2 large red bell peppers about 1.5 pounds, or use 2 cups roasted red bell peppers
- 1 cup walnuts
- ¼ cup breadcrumbs
- 2 cloves garlic chopped
- 1 tablespoon lemon juice
- 3 teaspoons pomegranate molasses* see notes
- 1 tablespoon cayenne
- 1 tablespoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- ½ cup olive oil
- FOR SERVING: Extra chopped walnuts fresh chopped parsley, spicy chili flakes for garnish – Toasted pita for serving
Instructions
- Set your oven to bake at 400 degrees F (200 C).
- Slice the red peppers in half lengthwise and core out the insides. Remove the stem. Set the peppers on lightly oiled baking sheets and bake them in the center of the oven for 20 to 30 minutes, or until the skins char and bubble up.
- Remove from heat and cover with paper towels to let the skins steam up. Remove the skins and discard them.
- Give the roasted peppers a rough chop and toss them into a food processor.
- While the peppers are roasting, lightly toast the walnuts in a dry pan about a minute or two, tossing here and there. Do not let them burn. Set them into the food processor.
- Add the remaining ingredients except the olive oil to the food processor.
- Process the mixture while drizzling in the olive oil a bit at a time, until all of the oil is incorporated and the dip is nice and smooth.
- Spread into a bowl and garnish. Serve with toasted pita.
