Muhammara
Roasted Red Pepper & Walnut Dip
Muhammara is a smoky, deep-red dip built from roasted red peppers and toasted walnuts, sharpened with the sweet-tart tang of pomegranate molasses and warmed with cumin and a little chili. It comes originally from Aleppo and has long been at home on the Levantine mezze table across Palestine and the region. Thick and rich, it holds its own next to hummus and is best scooped up with warm pita.
Method
Preheat the oven to 200 F (95 C). Spread the walnuts on a baking sheet and toast for about 10 minutes, until fragrant. Set a few aside for garnish.
Put the toasted walnuts, cumin, red pepper flakes, and salt in a food processor and pulse until the texture is between coarse and finely ground. Transfer to a large bowl.
Add the chopped garlic, roasted red peppers, lemon juice, and pomegranate molasses to the processor and pulse to a coarse puree.
Add the pepper mixture to the bowl of ground walnuts, stir in the bread crumbs, and mix until combined.
Stir in the olive oil until the dip is smooth and cohesive. Taste and adjust salt or lemon.
Spread on a plate, garnish with the reserved walnuts, drizzle with olive oil, and serve with warm pita or pita chips.
Cook’s notes
- For deeper flavor, roast fresh red bell peppers until the skins char, then peel them and use in place of the jarred peppers.
- Pomegranate molasses carries the sweet-tart balance, so add a little extra if you like it tangier.
- Let the dip rest for an hour before serving so the flavors come together.
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