Muhammara (Roasted Red Pepper Dip)
Recipe shared by Ayeda Iftikhar | Check out her Instagram
Muhammara is a Middle Eastern dip that is all sorts of savoury, sweet, slight smoky, and just about spicy. It is easy to make, and I serve it with pita bread on its own or part of a mezze platter.
This will keep will in the fridge anywhere from 4 days to a week, in an airtight container.
- 4 red bell peppers
- 8 tablespoon extra virgin olive oil
- 3/4 cup toasted walnuts
- 3-4 garlic cloves, roughly chopped
- 5 tablespoon tomato paste
- 1.5 cups fresh breadcrumbs
- 4 tablespoons pomegranate molasses
- 2 teaspoon paprika
- 1 teaspoon sugar or honey
- 2 teaspoon sumac
- 1 teaspoon salt
- Preheat the oven to 200 C.
- Brush the bell peppers with 1 tablespoon of oil, and place on a baking ray in the oven. Roast the peppers for 30 minutes, turning them over once or twice.
- Remove from the oven and let them cool. Chop up the peppers into small strips, and remove the seeds.
- In a food processor, combine the roast red peppers strips, with the remaining olive oil, walnuts, tomato paste, breadcrumbs, pomegranate molasses, paprika, sugar, sumac and salt. Blend into a smooth paste.
- Transfer to a serving bowl and refrigerate before serving.
- When ready to serve, top the dip with a drizzle of olive oil, and garnish with a little more walnuts, fresh parsley and pomegranate arils.