Muhammara is a vibrant Middle Eastern dip from Aleppo, Syria, featuring smoky roasted red peppers, toasted walnuts, and savory breadcrumbs. Sweet, tangy, and delightfully nutty- perfect served with warm pita, fresh vegetables, or alongside your fa...
Author:
Lollygag.co
Ingredients
3 Large Red Bell Peppers
1/3 C. bread crumbs
3 Tbsp. Extra Virgin Olive Oil
2 Garlic cloves
2 1/2 Tbsp. Tomato paste
1/2 C. Chopped walnuts
2 Tbsp.Pomegranate Molasses
1/2 Tsp. Sugar
1 Tsp. Sumac
1 Tsp. Aleppo pepper
1/2 Tsp. Salt
1/2 Tsp. Cayenne pepper
1 Tsp. Ground Cumin
Garnish
1 Tbsp. Fresh Parsley
EVOO for drizzling- Lemon Olive oil can be a nice add
Directions
Peppers Prep
Preheat the oven to 425° F.
Spray or brush the peppers with olive oil and place on a sheet pan.
Roast peppers for 30 minutes, turning them about half way through.
Remove from oven when done, and carefully place them into a large QRT zip-lock bag- close and let them steam for 5-10 minutes. This allows for easy peeling of the skin.
When they are cool enough to handle, carefully peel the skin off the peppers. Cut them in half and remove stems and seeds. Set aside.
Dip Prep
Spray a small saucepan with a bit of EVOO and place the walnuts in it over medium heat.
Roast the walnuts for 2-4 minutes, until they look lightly toasted.
Next, place the roasted peppers, walnuts, and rest of the ingredients a large food processor and combine, pulsing until it becomes a smooth dip.
When ready to serve, place in a bowl and garnish with a drizzle of olive oil, fresh parsley, and a sprinkle of salt. This dip is great with warm pita, fresh veggies, or on a mezze platter.
Recipe Note
This dip is great for all kinds of dishes including Mezze platters, on sandwiches and wraps, with roasted vegetables, or thin it out with a bit of olive oil and toss it with cooked pasta (like a pesto) or on top of a frittata with fresh flatbreads and warm pita.
