MUHAMMARA DIP RECIPES

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MUHAMMARA RECIPE | BON APPéTIT



Muhammara Recipe | Bon Appétit image

This vibrant Middle Eastern dip made from walnuts and red bell peppers pairs perfectly well with fresh pita bread.

Provided by Kamal Mouzawak

Yield 4 servings

Number Of Ingredients 11

1 cup walnuts
3 large red bell peppers
½ cup fine fresh breadcrumbs
2 Tbsp. extra-virgin olive oil
2 Tbsp. Aleppo-style or Maras pepper or other mild chile flakes
1 Tbsp. tahini
1 tsp. fresh lemon juice
½ tsp. paprika
2 Tbsp. pomegranate molasses, plus more for drizzling
Kosher salt
Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.

Steps:

  • Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 8–10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside.
  • Meanwhile, place a rack in upper third of oven and heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12–15 minutes. (Alternatively, you can char over a gas burner on medium-high, turning occasionally with tongs, 12–15 minutes.)
  • Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins).
  • Remove skins from bell peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds. Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, toasted walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.
  • Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.

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