Muhammara - Red Pepper and Walnut Dip - Best served warm, this is a sweet, earthy, hearty and creamy dip that everyone loves. It originated in Syria (Aleppo) but is served all over the Middle East and it is just divine.
Traditionally this dip is made with red peppers, oil, walnuts, breadcrumb, pomegranate molasses, aleppo pepper flakes, olive oil and cumin.
I have also seen it made with Sumac, Smoked Paprika and other spices. I have seen it made without breadcrumbs too and that is how I make it. Of course you can add it in and I have included that recipe below too. This is a recipe I learnt from a friend and I have been pretty much obsessed with it since I first tasted it. It works well served with pitta chips or alongside meats with all the other usual suspects like Baba Ghanoush (Don't get me started.. drooling here) and Hummus.
Muhammara - Red Pepper and Walnut Dip
Ingredients
- 2 Large Red Peppers
- 120 grams Walnuts
- 1 large Garlic Clove
- 2 tsp Red Pepper Paste
- 1 tablespoon Pomegranate Molasses
- 1 tablespoon Aleppo Chilli Flakes
- 1.5 teaspoon Cumin
- Salt and Pepper to taste
- 3 tablespoon Olive Oil
Instructions
- Preheat the grill and put the peppers on a tray and roast for 30-35 minutes. Turn occasionally until black all over OR Hold with tongs over a flame and keep rotating until the skin is charred all over. Put the peppers into a bowl, cover with cling-film and set aside.
- Once cool enough to handle, peel and deseed. Discard the skin and seeds.
- In a dry pan over medium heat, toast the walnuts for 4-5 minutes turning occasionally.
- Add all the ingredients apart from the olive oil to a food processor. Taste and adjust seasoning if need be. Drizzle with olive oil.
Notes
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