Description
A rustic yet refined roasted red pepper and walnut dip that captures the essence of autumn.
Ingredients
- 3 large red bell peppers (about 1.5–2 pounds)
- 1 cup toasted walnuts
- 1/2 cup fresh breadcrumbs (from day-old crusty bread)
- 2 to 3 tablespoons pomegranate molasses
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 medium garlic clove, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional for more smokiness)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Juice of 1/2 lemon
- Salt, to taste (start with 1/2 teaspoon)
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 450°F (230°C). Place whole red peppers on a baking sheet and roast until blistered and charred, about 25–30 minutes, turning occasionally.
- Transfer peppers to a bowl and cover with plastic wrap or a lid for 10–15 minutes to steam — this makes peeling easier.
- Once cool enough to handle, peel off the skins, discard stems and seeds, and roughly chop the peppers.
- In a dry skillet over medium heat, toast walnuts for 3–5 minutes until fragrant. Add breadcrumbs and toast another 2 minutes until golden. Let cool.
- In a food processor combine roasted peppers, toasted walnuts, breadcrumbs, pomegranate molasses, garlic, cumin, smoked paprika, red pepper flakes, lemon juice, and olive oil. Pulse until you reach a coarse paste. Scrape down sides and blend again briefly — you want texture, not a smooth puree.
- Taste and season with salt, more lemon, or pomegranate molasses as needed.
- Transfer to a bowl, drizzle with olive oil, sprinkle parsley, and enjoy with warm bread, crackers, or roasted veggies.
Notes
Tip: Muhammara flavors deepen after a few hours, so making it a few hours or a day before serving is ideal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern