Name: Muhammara - Roasted Walnuts and Red Pepper Dip and Spread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 large red bell peppers, roasted with skins removed; 2 handfuls walnuts, lightly roasted; ⅓ cup breadcrumbs; 2 tbsp pomegranate molasses; 2 garlic cloves; 1 tsp (or more) Aleppo pepper or mild chili flakes; 1 tsp lemon juice or 1 tbsp sumac; ½ tsp ground cumin; 3 tbsp olive oil; Salt, to taste

"Indulge in the smoky, nutty allure of Muhammara, a classic Levantine dip featuring roasted red peppers and walnuts blended with pomegranate molasses and Aleppo pepper. This vibrant, vegan spread elevates any mezze table or pairs perfectly with grilled meats and fresh pita. Authentic flavors from Aleppo in an easy-to-make recipe."

Method 2 Steps

1

Wash and dry the peppers, then halve them lengthwise. Remove the stems and seeds. Grill the pepper halves until the skins are charred and the flesh is tender. Place in a plastic bag for a few minutes to steam, making the skins easy to remove. Meanwhile, lightly dry-roast the walnuts and set aside.
2

Once cooled, combine the peeled peppers and walnuts in a food processor with the remaining ingredients. Process until smooth. Taste and adjust seasoning as needed. Serve the muhammara at room temperature.

Muhammara - Roasted Walnuts and Red Pepper Dip and Spread

🥗 Ingredients (10 items)

Method 2 Steps

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