Muhammara
Middle Eastern · Syrian Serves 4–6 as a dip
Appeared at: Meze and More
Jump to recipe ↓The bright, spicy, slightly-sweet dip that makes hummus look boring by comparison.
Ingredients
- 2 red bell peppers
- 1/2 cup walnuts, toasted
- 1 garlic clove, chopped
- 2 1/2 tbsp tomato paste
- 3/4 cup bread crumbs
- Aleppo or cayenne pepper
- sugar
- sumac
- salt
- pomegranate molasses
Make it
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Turn grill on to medium-high heat. Grill the peppers for about 20 minutes with lid on, or place in the oven at 425°F to roast for 30 minutes.
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Remove the peppers from heat and wrap in foil or plastic wrap. Let rest for 15 minutes. Peel the skin off the veggie.
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Place the peeled bell peppers, 1/4 cup walnuts, 3 taps of Aleppo or cayenne pepper, 1 pinch of sugar, 2 pinches of sumac, and a dash of olive oil into a food processor. Blend.
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Plate in a shallow bowl, sprinkle the remaining 1/4 cup walnuts on top, and drizzle with pomegranate molasses.