Muhammara (roasted red bell pepper and walnut dip)
This dip became love at first bite. If you like bell peppers, you need this in your life – thank me later.
Muhammara
Muhammara is a delicious Syrian roasted red bell pepper and walnut dip.
Equipment
- Chopper
Ingredients
- 2 red bell peppers
- 40 g walnuts keep some for garnish
- 1 tbsp olive oil
- 1 small red onion
- 1-2 cloves of garlic
- 1.5 tsp tomato puree
- 1.5 tsp ground cumin
- 1.5 tsp aleppo chili flakes or regular
- 10 g panko breadcrumbs
- ½ tbsp pomegrate molasses or balsamic cream
- 1 tsp lemon juice
- salt & pepper
Garnish
- 2 tbsp olive oil
- 2-3 walnuts
- ½ tbsp parsley chopped
Instructions
- Toast the walnuts in the oven at 160° for 8 minutes, or toss them around for a minute in a hot pan.
- Drizzle on some olive oil and roast the bell peppers and the red onion and garlic clove in the oven at 220° for 40-60 minutes (keep your eye on it to make sure nothing burns). You can roast the peppers whole and deseed and de-skin after they cooled a bit, or deseed them prior and roast them in chunks. I leave the skin on, I'm too lazy to be picky.
- Add the onion, garlic and bell pepper to a chopper (a blender would make it too fine, you want the dip to have some texture), together with the tomato puree, cumin, chili flakes, panko, pomegranate molasses, lemon juice, a tablespoon of olive oil (or use the olive oil from roasting) and salt & pepper. Pulse the machine a couple of times.
- Add the toasted walnuts (keep some for garnish) and mix again. Careful not to overmix, it should be a bit chunky.
- Put the dip into a shallow bowl and drizzle with 2 tablespoons of olive oil to make it nice and shiny. Crumble the leftover walnuts over it, and sprinkle with some parsley.
Notes
Adapted from ‘Falastin’ by Tara Wigley and Sami Tamimi.
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