Muhammara in Arabic means reddened, so Muhammara Roasted Red Pepper Walnut Dip this is a hot pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. The Aleppo pepper gives the dish a little bit of a kick but not so spicy as to provide you with indigestion, and the pomegranate balances out the spice with a sweet yet sour undertone.
Muhammara Roasted Red Pepper Walnut Dip [Vegan]
- 3 red bell peppers
- 1 1/2 cups raw walnuts, finely chopped
- 3 cloves garlic, chopped
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 2 teaspoon Aleppo Pepper
- 1/4 cup fresh lemon juice
- 2 1/2 tablespoons pomegranate molasses
- 2 tablespoons extra-virgin olive oil
- Kosher salt and pepper to taste
- Coriander to garnish
- Preheat the oven to 350°F.
- Place bell peppers on a baking sheet, and roast them for 10 min. Half way through, change the setting to broil rotate frequently until skin is slightly blackened.
- Peel the red peppers using a paring knife and discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, Aleppo pepper, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth.
- Garnish with coriander.
- Cool and serve.