Muhammara (Roasted Red Pepper and Walnut Dip)
I've recently developed a love for muhammara. This rich, smoky, and slightly sweet Middle Eastern dip is made with roasted red peppers, walnuts, and aromatic spices. It’s a fantastic appetizer or snack, especially when paired with pita bread. I enjoy serving it as part of a mezze platter when hosting friends - it complements crudités and hummus beautifully, making for a delicious spread.
INGREDIENTS:
3 red bell peppers
½ cup bread crumbs, fresh or store-bought
½ cup walnuts
2 tablespoons extra-virgin olive oil
2 tablespoons pomegranate seeds*
1 garlic clove
1 teaspoon fresh lemon juice
½ teaspoon red pepper flakes
½ teaspoon ground cumin
Freshly ground black pepper, to taste
Fresh mint, for garnish
Pita bread, for serving
INSTRUCTIONS:
Roast the Peppers : Preheat your oven to 400°F. Place the red bell peppers on a baking sheet and roast for 30 minutes, turning occasionally, until the skins are blackened. Transfer them to a bowl, cover, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and set aside. You can also save time by using roasted red peppers from a jar!
Blend the Ingredients: In a food processor, combine the roasted red bell peppers, bread crumbs, walnuts, olive oil, pomegranate seeds, garlic, lemon juice, red pepper flakes, cumin, and a pinch of ground black pepper. Blend until smooth, scraping down the sides as needed.
Adjust Seasoning: Taste the mixture and adjust seasoning as desired. If a thicker consistency is needed, add more bread crumbs; if too thick, add a drizzle of olive oil or a splash of water.
Serve: Transfer the muhammara to a serving bowl. Garnish with fresh mint and more pomegranate seeds on top! Serve with warm pita bread or crudite
