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.

Ingredients

• 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

Instructions

1. Preheat the oven to 200 C.
2. 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.
3. Remove from the oven and let them cool. Chop up the peppers into small strips, and remove the seeds.
4. 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.
5. Transfer to a serving bowl and refrigerate before serving.
6. 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.