Oh, the joy of discovering a new dip—it’s like finding a hidden treasure in the middle of a bustling market, vibrant and unexpected. This roasted red pepper dip isn’t just a blend of flavors; it’s a party in a bowl that even my picky cousin, who insists ketchup is spicy, can’t resist. Imagine dunking your favorite crunchy snacks into something so rich and smoky, it’s like a warm hug on a chilly day—pure bliss!
Steps
- Preheat your oven to 425°F (220°C). Lightly coat the red bell peppers with 1 tablespoon of olive oil and place them in an oiled oven-safe pan. Roast them for about 30 minutes, turning occasionally to ensure even cooking.
- Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap to let the peppers steam, which will make peeling them easier. When they’ve cooled down, peel off the skins, remove the seeds, and cut the peppers into small strips.
- In a large food processor bowl, combine the roasted pepper strips with 3 tablespoons of olive oil, garlic, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt, and cayenne pepper. Blend these ingredients until you achieve a smooth paste.
- Transfer the blended mixture into a serving bowl. If not serving immediately, cover and refrigerate, but remember to let it reach room temperature before serving.
- Before serving, drizzle some extra virgin olive oil over the muhammara. You can also garnish with additional walnuts and fresh parsley if desired. Serve with pita bread or pita chips for dipping.
- To store, keep the muhammara in a sealed container in the fridge for up to a week. Adding a thin layer of olive oil on top can help maintain its freshness.
Ingredients
- 2 red bell peppers
- 4 tablespoons extra virgin olive oil, divided
- 1/4 pound shelled toasted walnuts
- 1 garlic clove, roughly chopped
- 2 1/2 tablespoons tomato paste
- 3/4 cup bread crumbs
- 2 tablespoons pomegranate molasses
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon sugar
- 1 teaspoon sumac
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional)
FAQ
- What is Muhammara?
- Muhammara is a robust dip or spread originating from the Syrian city of Aleppo. It combines walnuts and roasted red peppers, resulting in a savory, sweet, slightly smoky, and mildly spicy flavor.
- What ingredients are used in Muhammara?
- Key ingredients in Muhammara include roasted red peppers, extra virgin olive oil, walnuts, bread crumbs, pomegranate molasses, Aleppo pepper, and other flavor enhancers like garlic, tomato paste, sumac, and cayenne pepper.
- Can I substitute Aleppo pepper in the recipe?
- While Aleppo pepper is unique for its sweet and mildly spicy profile, you can substitute it with a mix of ancho chile pepper, a pinch of salt, and some cayenne if needed.
- How should Muhammara be stored?
- Store Muhammara in the refrigerator in an airtight container for up to a week. Although some suggest freezing it, it is typically consumed quickly.
- What can I serve with Muhammara?
- Muhammara is often served as part of a mezze platter alongside dips like hummus and baba ganoush. It pairs well with salads such as tabouli or fattoush and can also be used as a spread on sandwiches or served with grilled meats or fish.
Tips
- Roast Your Own Peppers: Although store-bought roasted red peppers can be used, roasting your own can enhance the flavor of the dip. Roast them at 425°F until the skin is charred, then cover with plastic wrap to steam, making peeling easier.
- Adjust the Spice Level: Customize the dip’s spiciness to your liking by varying the amounts of Aleppo pepper and cayenne. Start with the suggested amounts and increase if you prefer a hotter dip.
- Use Pomegranate Molasses: This ingredient adds a unique tangy sweetness. If unavailable, a mix of lemon juice and honey can be a substitute, though it won’t fully replicate the flavor.
- Let the Flavors Meld: Once prepared, let the muhammara sit for a few hours or overnight in the refrigerator. This allows the flavors to meld and intensify, resulting in a richer taste.
Equipment
- Oven-safe pan or cast-iron skillet
- Food processor
