Muhammara Red Pepper and Walnut Dip recipe
Delicious levantine dip made with red peppers and walnuts
Ingredients
- 3 red bell peppers or capsicums
- 50 g walnuts
- 100 g breadcrumbs
- 1 clove garlic
- 2 tbsp olive oil and more to drizzle when serving
- 1 tsp cumin
- 1 tbsp lemon juice
- 1 tsp Aleppo peppers or Pul Biber
- 2 tbsp pomegranate molasses
Instructions
- Roast the red peppers in a hot over 200°C oven for 30 minutes until the skin is charred. Then place in a big freezer bag or in a bowl and cover with cling film. The steam will make it easier to peel the skin off the peppers. A short cut is to use roasted red peppers from a jar or get some from a deli.
- Meanwhile, roughly chop the walnuts (save a few for decoration) and pulse the bread in a blender to make breadcrumbs.
- In a blender or food processor, add all the other ingredients and pulse to create a coarse paste. You can blend this to the texture that you prefer. I blended mine to a smooth paste.
- Serve the Muhammarra with a drizzle of olive oil and some whole walnuts.
Notes
The original Syrian version does not have garlic. Some recipes also call for tomato puree or paste but that is not found in the most popular versions of this recipe. Ottolenghi's version is here and instead of using a blender or food processor, he used a pestle and mortar which he says gives a much better texture.