Variations

• Add ¼ - ½ cup of Breadcrumbs to the Muhammara.
• Add a drizzle of Pomegranate Molasses for a tangy flavour.
• You can roast the peppers over an open flame on a gas stove instead, turning them with tongs until the skin is evenly charred.
• You can use Bell Peppers instead. If you do so, add them to a bowl immediately after charring and cover with cling film for 30 minutes. Then peel off the skins before adding to the blender.
• If you cannot find Aleppo Chilli flakes, use an equal mix of cayenne pepper and sweet paprika instead.
• The red pepper paste I use is Biber Salcasi. There is an option to buy mild or hot. The hot one is really really really really hot.

Tips and tricks

• Roast the peppers until properly charred for the best smoky flavour. Light charring will taste flat.
• Toast the walnuts first to deepen their nuttiness and remove bitterness.
• Keep some texture by pulsing instead of blending completely smooth.
• Add a splash of lemon juice at the end if you want extra brightness.
• For extra smokiness, roast peppers over a gas flame instead of the oven.
• If using bell peppers, steam them in a covered bowl after roasting, then peel for a smoother dip.
• Let it sit for 30 minutes before serving so the flavours develop.

Storage

• Store in an airtight container in the fridge for up to 5 days.
• The flavour often improves after a day as everything melds together.
• Stir before serving, as some oil separation is normal.
• Freeze for up to 2 months in a sealed container. Thaw in the fridge and mix well before serving.
• Always drizzle a little fresh olive oil on top after storing to refresh the texture.