Muhammara (Roasted Red Pepper and Walnut Dip)

Tags: #mezze #dip #levanine #vegan Serving: 8 servings Total time: 65 minutes

A classic Syrian pepper dip with smoky roasted peppers, toasted walnuts, Aleppo pepper, and pomegranate molasses.

Ingredients

• 700 g red bell peppers
• 150 g walnuts
• 50 g fine dry breadcrumbs
• 10 g garlic
• 30 ml lemon juice
• 30 ml pomegranate molasses
• 6 g Aleppo pepper flakes
• 3 g ground cumin
• 6 g fine sea salt
• 1 g ground black pepper
• 50 ml extra-virgin olive oil
• 10 ml extra-virgin olive oil, for garnish
• 20 g pomegranate seeds, for garnish
• 15 g walnuts, chopped, for garnish
• 2 g flat-leaf parsley, chopped, for garnish

Steps

1. Heat the oven to 240°C.
2. Place the red bell peppers on a lined baking tray.
3. Roast the peppers for 25 minutes until skins blister and char.
4. Transfer the peppers to a large bowl.
5. Cover the bowl with a plate to steam for 10 minutes.
6. Peel the skins from the peppers.
7. Remove the stems and seeds from the peppers.
8. Pat the peppers dry with paper towels.
9. Reduce the oven to 170°C.
10. Spread the walnuts on a clean baking tray.
11. Toast the walnuts for 8 minutes until fragrant.
12. Cool the walnuts for 5 minutes.
13. Reserve 15 g toasted walnuts for garnish.
14. Add the remaining toasted walnuts to a food processor.
15. Add the breadcrumbs to the processor.
16. Pulse 5 times to make a coarse meal.
17. Add the roasted peppers to the processor.
18. Add the garlic to the processor.
19. Add the lemon juice to the processor.
20. Add the pomegranate molasses to the processor.
21. Add the Aleppo pepper flakes to the processor.
22. Add the ground cumin to the processor.
23. Add the fine sea salt to the processor.
24. Add the ground black pepper to the processor.
25. Pulse 10 times to form a slightly coarse paste.
26. Scrape down the sides of the bowl.
27. Turn the processor to low speed.
28. Stream in 50 ml olive oil through the feed tube.