Muhammara (Roasted Red Pepper Dip)
This roasted red pepper dip is creamy, a little sweet, and a little smoky.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Appetizer, Mezze
Cuisine: Lebanese, Mediterranean, Middle Eastern
Keyword: bell pepper, dips, mezze, muhammara, roasted red pepper, walnuts
Servings: 8 people
Author: The Elegant Economist
- 3 large red bell peppers, whole with seeds and tops removed
- 2 Tbsp olive oil plus more, for coating peppers
- ½ tsp salt
- 1 cup walnuts
- ½ tsp Aleppo pepper
- ½ tsp cayenne pepper plus extra for garnish, if desired
- ½ tsp smoked paprika
- ½ tsp urfa biber chili flakes
- 2 Tbsp pomegranate molasses
- ¼ cup fresh breadcrumbs
Garnish:
- handful pomegranate arils optional
- handfull chopped parsley optional
Roasting the Peppers:
Remove the tops and seeds from the peppers. Coat inside and out with olive oil and sprinkle inside and out with salt.
Roast at 400°F / 200°C for 30 minutes. Cool until they can be handled, then peel any skins off and set aside. It's okay if small amounts of the skin remain.
Making the Muhammara:
Toast your walnuts in a pan over medium heat until they are warm and fragrant. Set aside. Toast your pine nuts until golden brown over medium heat and set aside.
Place your toasted walnuts, olive oil, Aleppo pepper, cayenne, smoked paprika, urfa biber, lemon juice, pomegranate molasses, and breadcrumbs in a food processor. Process until well combined - it will not form a smooth paste, but rather a chunky one.
Add your roasted red pepper and combine thoroughly in the food processor until mostly smooth. Salt and pepper to taste.
Serve topped with olive oil, pomegranate molasses, and pine nuts - with a sprinkle of Aleppo pepper and fresh parsley if desired.