Muhammara (roasted walnut and red pepper dip)


-serves 6
Sweet, roasted red peppers, earthy walnuts, and tangy pomegranate molasses combined with Aleppo chili peppers make this beautifully nutty dip from Syria. Serve this spicy and sour dip with warm and toasty pitas - step-by-step instructions here.

Ingredients for Muhammara

2 sweet red bell peppers, halved and deseeded
2 sliced whole wheat bread
4 teaspoons lemon juice
3/4 cup toasted walnuts
2 tablespoons pomegranate molasses (available at Mustafa and Redmart)
1 garlic clove, chopped
1 teaspoon ground cumin
​1/4 teaspoon cayenne pepper, optional
1/2 teaspoon Aleppo pepper or medium-hot chili powder (available at Mustafa)
1/2 teaspoon salt
1/4 cup Alce Nero extra-virgin olive oil, plus more for garnish
sprinkle of sumac, for garnish (available at Mustafa)
a few toasted pinenuts, for garnish

Recipe 
1. Preheat your oven to 200ºC and place bell peppers skin side up on a baking tray lined with parchment paper. Brush lightly with olive oil. Roast on the middle rack for 30 minutes until skin blackens.
2. Remove the tray from the oven and cover peppers with a tea towel until cool. Once cool, peel and discard skin. Set peppers aside. Toast walnuts in the same oven for 4-5 minutes until fragrant - set aside.
3. Toast whole wheat bread slices in a toaster until crisp. Set aside to cool.
4. Place cooled bread slices in a food processor and process to make crumbs.
5. Next, add peeled roasted peppers, walnuts, garlic, cumin, cayenne pepper, Aleppo pepper, salt, lemon juice and pomegranate molasses; run the food processor on low setting. Add extra virgin olive oil in a thin stream and process until well blended but still slightly coarse.
​6. Transfer the dip in a serving bowl and sprinkle sumac and pinenuts all over. Serve with Turkish Pide, pita bread or crackers.
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