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Muhammara Recipe (Roasted Red Pepper Dip)

a bowl of homemade Muhammara dip surrounded by crackers, carrots, cucumber and pita for dipping
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 3 red bell peppers, halved and seeded
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • ¾ cup walnuts, roughly chopped
  • ½ cup breadcrumbs
  • 2 teaspoons fresh lemon juice (from 1 lemon)
  • 2 tablespoons pomegranate molasses
  • 1 teaspoon ground cumin
  • 1 teaspoon aleppo pepper or ½ teaspoon cayenne pepper
  • 1 garlic clove, crushed
  • ½ teaspoon kosher salt

Method

  1. Turn the oven to broil with a rack in the center position. Line a rimmed sheet pan with foil.
  2. Arrange the peppers, cut-sides down, on the prepared sheet pan. Brush the peppers with 1 tablespoon of the olive oil. Broil, rotating the pan at least once, until the tops of the pepper are charred and tender, 8 to 10 minutes. Remove from the oven and let cool. Once cooled, peel away the skins from the peppers and discard.
  3. In the base of a food processor add the walnuts and bread crumbs and pulse about 6 times until roughly chopped. Add the roasted red peppers, lemon juice, pomegranate molasses, cumin, aleppo pepper, garlic clove, salt, and remaining olive oil. Pulse until well combined and smooth, about 45 seconds.
  4. Transfer to a large bowl, drizzle with olive oil. Cover and refrigerate until ready to serve.