Muhammara (Roasted Red Pepper and Walnut Dip)
A smoky, tangy Syrian-style dip of roasted red peppers, toasted walnuts and pomegranate molasses, perfect with warm pita, raw vegetables or grilled meats.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 6
Pat the peppers well after peeling; extra moisture makes the dip loose and dulls the flavor. The dip tastes even better after a few hours in the fridge, once the walnuts and spices have settled in. Bring it to room temperature before serving, and keep it up to five days covered in the fridge.
Method
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Heat the broiler with a rack about 4 inches from the heat. Place the whole peppers on a rimmed baking sheet and broil , turning every , until the skins are blackened and blistered all over.
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Transfer the peppers to a bowl, cover tightly with a plate and let steam for . Peel off the skins, then remove the stems and seeds. Pat the flesh dry with paper towels.
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Meanwhile, toast the walnuts in a dry skillet over medium heat for , stirring often, until fragrant. Let cool for a few minutes.
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In a food processor, pulse the walnuts and breadcrumbs until finely ground. Add the peppers, pomegranate molasses, lemon juice, cumin, paprika, pepper flakes and salt, and process until mostly smooth but still a little textured.
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With the processor running, drizzle in the olive oil. Taste and add more salt or lemon juice if needed.
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Spoon into a shallow bowl, swirl the top with the back of a spoon, drizzle with olive oil and a little extra pomegranate molasses, and scatter with parsley. Serve with warm pita and cucumber.
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