Muhammara [ Roasted Red Pepper & Walnut Dip ]
I’m all for a good appetizer, dip or spread. Honestly, i’m all for anything that’s versitile and tastes better after refrigerating because that means you can prepare it ahead of time (up to 5 days ahead of time) and let sit (aka get better).
Muhammara is one of those dips that just tastes like you’ve visited a foreign land when you eat it. I’ve eaten lots of things but there’s nothing quite like the flavors that work together in this dip to make it taste and seem so incredibly Mediterranean. When you eat this dip you think Spanish, Lebanese, Palestinian, Italian, etc, etc. Enter all of the Mediterranean flavors. I love this dip because it’s incredible as a dip alone, as a spread on toast or a sandwich, and here’s my secret, if i ever have left overs, which doesn’t happen often, i make a whole new meal out of it (think stuffing for roasted eggplants, mmm). Either way, this dip is super easy, super healthy, and so freaking good. Just try it, okay….
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Total time: 35 minutes cook time, 20 minutes chill time
1. 3 red bell peppers (roasted, peeled, and seeded)
2. hot pepper ( i use jalapeno peppers)
3. ¾ cup walnuts
4. 3 cloves garlic
5. ½ cup bread crumbs
6. ½ cup parsley
7. 4 tbsp extra virgin olive oil
8. 3 tbsp pomegranate molasses
9. juice of 1 lemon
10. 1 tbsp salt
11. 1 tsp cumin
12. black pepper, to taste
1. Place the peppers on a parchment-lined baking sheet and drizzle lightly with some oil. Put the tray into a hot oven (450°F) or under the broiler until the peppers' skins blister and darken (remember, you’ll need to be present during this step- make sure you turn and flip your peppers so they do not overly cook on just one side). This should take about 30 minutes for the whole pepper to be totally blistered. When the peppers are roasted, remove from the oven, place them into a bowl, and cover it for 10 minutes.
2. Use the same parchment lined baking sheet to toast your walnuts if they are raw. Place them on the sheet under the broiler for 30 seconds, allow a color to form, mix them up and toss them around, return to the oven for another 30 seconds, remove and let cool.
3. After 10 minutes, the skins of the peppers will have loosened. Remove the skins and all of the seeds--you only want the flesh of the peppers.
4. Place the roasted peppers into a food processor with the garlic and purée until smooth.
5. Add the rest of the ingredients to the food processor and blend just until smooth. If you prefer a texture to your dip, do not puree as much.
6. Place in an airtight container and refrigerate for at least 20 minutes before serving.
7. Serve with a drizzle of olive oil, a drizzle of pomegranate molasses and some warm pita or naan!