Muhammara (Syrian Roasted Red Pepper Dip)
Ingredients: jarred roasted red bell peppers, walnuts, breadcrumbs, garlic clove, extra virgin olive oil · 15 min cook time · 350kcal · ~₩12,000
Ingredients
1jar jarred roasted red bell peppers, 1cup walnuts, 0.5cup breadcrumbs, 1fat garlic clove, 3tablespoons extra virgin olive oil, 2tablespoons pomegranate molasses, 1.5teaspoons lemon juice, 0.5teaspoon ground cumin, 1to season salt, 2teaspoons Aleppo pepper
Instructions
1. Drain the jarred roasted red bell peppers. Do not rinse them.
2. Preheat a pan over medium heat for a couple of minutes. Add 1 cup (112 grams) of walnuts and breadcrumbs to the pan.
3. Toast the walnuts until a few shades darker and the breadcrumbs until golden brown. Once toasted, take them off the heat to prevent further cooking.
4. Add a fat garlic clove to a food processor and finely chop it.
5. Add the toasted walnuts and breadcrumbs to the food processor and blend until everything is in a fine crumb.
6. Add the drained roasted red bell peppers, 3 tablespoons of extra virgin olive oil, 2 tablespoons of pomegranate molasses, 1.5 teaspoons of lemon juice, 0.5 teaspoon of ground cumin, salt to season, and 2 teaspoons of Aleppo pepper to the food processor.
7. Use the pulse function repeatedly to blend the ingredients until the muhammara has a bit of a chunky, rustic texture. If you prefer a super smooth texture, blend continuously.
8. Serve the muhammara as a dip, garnished with olive oil, fresh mint, crushed walnuts, and pomegranate seeds. It can also be used as a sandwich spread or in a wrap.
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