Muhammara: A Tangy-Toasted Red Pepper & Walnut Dip

My love for mezze dips from the middle east is reaching an all time high in 2021. And I am NOT mad about it. Any middle eastern dip is guaranteed to please a majority of any party or dinner gathering.

Muhammara, a roasted red pepper and walnut dip, is perfect for any piece of pita or crispy bread. It carries the three S’s: Spicy, Sweet, and Smoky- making it the essential accompaniment for any toast, sandwich, or mezze spread.

This version includes za’atar (and the tanginess it has thanks to the Sumac). Although adding this middle eastern spice is option, it is HIGHLY recommended. The savory and tanginess it adds to the dish pairs beautifully with the rich nutty flavors and sweet tang from pomegranate molasses and lemon juice. Do NOT forget to add a little ‘kick’ from the aleppo pepper, it brings all the flavors together for the most perfect orange-hued dip.

Now roast some peppers, grab some Aleppo pepper (essential) and enjoy! xx

Muhammara

Time: 10 minutes (+ 30 minute roast time)

Yield: 20-24 oz (about 2-3 cups)

INGREDIENTS

• 3 large red peppers

• 3 tablespoons olive oil

• 1 1/3 cup walnuts

• 1/4 cup almonds

• 3/4 cup panko breadcrumbs

• 2-3 tablespoons pomegranate molasses

• 2 tablespoons Aleppo pepper

• 1 tablespoon za’atar (optional but recommended)

• 1/2 teaspoon cumin

• 1 tablespoon tomato paste

• 1-2 tablespoon lemon juice

• salt, to taste

• olive oil, for garnish

• lemon zest, for garnish

• cilantro, for garnish

• pomegranate molasses/seeds, for garnish

DIRECTIONS

1. Begin by preheating your oven to 425F. Rinse your red peppers, and place them in a cast-iron skillet (or sheet pan). Coat the red peppers with olive oil. Roast in the oven (bottom rack) for 20-30, flipping every 10 minutes until blistered and softened. Once roasted, let cool and remove the skin and seeds. Tip: I like to place the red peppers in a bowl and cover them with a plate. This will help create condensation which will make removing the skins much easier to do.

2. While the red peppers cool, place the walnuts and almonds on a sheet pan and place in the oven for about 5 mins. The goal is to SLIGHTLY toast them to develop their flavors some more. Set aside

3. To a food processor or high-speed blender, add red peppers, 1 cup of the walnuts (reserve the other 1/3 cup), almonds, breadcrumbs, 2 tablespoons of pomegranate molasses, Aleppo pepper, za’atar, cumin, tomato paste, and 1 tablespoon lemon juice. Pulse to combine and then blend until coarse and SLIGHTLY creamy (Muhammara is mean to have a coarse texture)

4. Once combined, taste for seasoning. Add more Aleppo pepper if more heat is desired. Add the remaining 1/3 cup of walnuts, salt to taste (about 1 - 1 1/2 teaspoons), and another tablespoon of lemon juice and pomegranate molasses if more acidity is needed.

5. Plate, and garnish with a drizzle of olive oil, pomegranate molasses, chopped cilantro, and pomegranate seeds.

6. Grab crusty bread and dive in!