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Muhammara (Roasted Red Pepper & Walnut Dip)

Name: Muhammara (Roasted Red Pepper & Walnut Dip)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 3 red bell peppers, roasted; 200 g walnuts, toasted; 60 g fresh breadcrumbs; 2 garlic cloves; 1 tbsp pomegranate molasses; 1 tsp Aleppo pepper or chili flakes; 1/2 tsp ground cumin; 80 ml olive oil; Salt, squeeze of lemon

Aleppo's crimson dip: roasted peppers and walnuts with pomegranate molasses and a whisper of chili — sweet, tart, nutty.

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Instructions

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1Roast the peppers under a hot grill until blackened all over; steam in a closed bowl 10 minutes; peel and deseed.

2Toast the walnuts 8 minutes at 170 °C until fragrant.

3Pulse the walnuts to a coarse meal — not a paste.

4Add the peppers, breadcrumbs, garlic, pomegranate molasses, spices and salt; pulse to a rough, spoonable texture.

5Stream in the olive oil; taste — it should be sweet-tart-nutty with gentle heat; adjust with molasses or lemon.

6Chill 1 hour; serve in a bowl swirled with a fork, a pool of oil and a dusting of chili.

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Muhammara (Roasted Red Pepper & Walnut Dip)

Ingredients

Instructions

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