Muhammara
A red pepper and pomegranate dip that's a textural bomb in your mouth!
Ingredients
- 2 red bell peppers roasted; skin, seeds and core removed
- 1/2 cup walnuts
- 4 tsp tomato paste
- 3/4 cup breadcrumbs (I like to use panko for the texture)
- 3 tbsp extra virgin olive oil
- 2 tbsp pomegranate molasses
- 1 tbsp lemon juice
- 1 tsp aleppo pepper
- 1 tsp cumin
- 1 tsp sugar
- salt and pepper to taste
Instructions
- Place the peppers on a grill and turn every few minutes until the pepper is charred all over. Once completely charred, remove from grill and place in a bowl. Immediately cover the bowl with plastic wrap, which will help to remove the skins once they have cooled. Once cooled, the skins should slide right off the pepper leaving only the red roasted flesh underneath. Discard the skin, core and seeds. DO NOT RINSE THE PEPPERS UNDER WATER if you can help it, you don’t want to rid all that great roasted flavor.
- Place the peppers in a food processor and pulse several times until they are reduced to a pulp. Add the walnuts and pulse together several times. Scrape down the sides of the bowl and then add the remaining ingredients. Continue to blend in the processor on med-high until well mixed. If you want to thin out your dip a little, add a little more extra virgin olive oil while the processor is running.
Notes
This will keep for a couple weeks. Oh wait, no it won’t, you’ll eat the entire thing!