Rich and flavourful, this mildly spicy dip blends roasted red bell peppers, toasted walnuts, and finely ground crispy bread sticks. Pomegranate molasses adds a tangy twist, while pepper paste provides a hint of heat. Perfect with pitas and shish kebabs or fresh vegetables for dipping.
Muhammara - Roasted Red Pepper & Walnut Dip
2 medium-size red bell peppers
1/2 cup plus 1 Tbsp olive oil, divided, plus more for drizzling
4 oz plain bread sticks (about 8 pieces)
1 cup toasted walnut halves, 11 more divided
3/4 cup minced white onion
1 garlic clove, minced
2 Tbsp spicy pepper paste
2 Tbsp tomato paste
2 Tbsp pomegranate molasses or 1 Tbsp fresh lemon juice
1 tsp ground cumin
1 tsp paprika
1/2 tsp Aleppo pepper
3 Tbsp tahini
1/2 tsp kosher salt
---
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper; set aside. Cut bell pepper lengthwise into 4 equal pieces. Toss together bell pepper pieces & 1 Tbsp oil in a medium bowl. Arrange pepper pieces, skin side up, in a single layer on baking sheet. Roast until tender, 15-20 mins. Transfer roasted bell peppers to a medium bowl, cover with plastic wrap. Let stand at room temperature to steam until completely tender & cool enough to handle, about 10 mins. Remove and discard skins from bell peppers; set bell peppers aside. Reserve any juices in bowl.
Process bread sticks in a food processor until finely ground. Set aside 1/2 cup fine breadcrumbs in a small bowl; reserve any remaining breadcrumbs for another use. Process walnuts in food processor, about 30 seconds; set aside. Pulse onion & garlic in food processor. Add roasted bell peppers & reserved juices to food processor. Add ground walnuts, reserved 1/2 cup breadcrumbs, spicy pepper paste, tomato paste, pomegranate molasses, cumin, paprika, & Aleppo pepper; process. Add tahini, salt, & remaining 1/2 cup oil; process.
Scoop muhammara onto a plate, smooth out into an even circle. Using spoon, swirl inside the border to create a shallow moat. Arrange 10 walnuts around border, and place remaining 1 walnut in the middle. Garnish with a drizzle of oil.
---
www.foodandwine.com/recipes/muhammara-roasted-red-pepper-and-walnut-dip