AI GeneratedCulinary Journeys · Middle Eastern
Spicy Roasted Red Pepper and Walnut Muhammara
A smoky, rich dip perfect for Middle Eastern feasts
Elevate your culinary repertoire with this luscious muhammara, a classic Middle Eastern dip that boasts smoky roasted red peppers and the earthy crunch of walnuts. This vibrant, spicy spread is perfect for pairing with lamb kofta or falafel burgers at your next gathering.
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Ingredients
Muhammara
- 2 large red bell peppers
- 1 cup walnuts, toasted
- 2 tbsp extra-virgin olive oil
- 2 tbsp breadcrumbs
- 1 tbsp pomegranate molasses
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp red pepper flakes
- Salt, to taste
Method
- 1
Roast the Red Peppers
Preheat your oven to 450°F (230°C). Place red peppers on a baking sheet and roast for 20 minutes or until the skins are charred, turning halfway through. Transfer to a bowl, cover with a plate, and let steam for 10 minutes.
- 2
Prepare the Walnuts
While peppers are steaming, toast the walnuts in a dry pan over medium heat for about 5 minutes, stirring frequently, until golden and fragrant. Let cool.
- 3
Blend the Ingredients
Peel and discard the skins from the peppers, then roughly chop. In a food processor, combine the roasted peppers, toasted walnuts, olive oil, breadcrumbs, pomegranate molasses, lemon juice, garlic, cumin, smoked paprika, and red pepper flakes. Blend until smooth, adding salt to taste.
- 4
Serve
Transfer the muhammara to a serving bowl. Drizzle with a little extra olive oil before serving. Pair with lamb kofta, falafel burgers, or fresh pita.
Origin story
Muhammara hails from the Levant, particularly Syria, where it is cherished for its balance of sweet, nutty, and spicy flavors. Traditionally served alongside grilled meats and breads, this dip captures the essence of Middle Eastern cuisine with its bold and aromatic ingredients.
