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Muhammara Dip

Muhammara is a Syrian roasted red pepper and walnut dip that is criminally underrated in the Western world. It’s smoky, slightly sweet, a little spicy and completely addictive. Takes 10 minutes and lasts all week in the fridge.

Ingredients

  • 2 large red bell peppers, roasted
  • 1 cup walnuts, toasted
  • 3 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp cumin
  • 1/2 tsp Aleppo pepper or red pepper flakes
  • 1/2 tsp smoked paprika
  • 1 slice stale bread, torn (about 1/4 cup)
  • Salt to taste

Instructions

  1. Roast peppers directly over a gas flame or under the broiler until charred all over
  2. Place in a bowl covered with plastic wrap for 10 minutes, then peel and seed
  3. Toast walnuts in a dry pan until fragrant — watch them carefully, they burn fast
  4. Add walnuts to food processor and pulse until coarsely ground
  5. Add roasted peppers, pomegranate molasses, olive oil, lemon juice, cumin, Aleppo pepper, paprika and bread
  6. Process until smooth but still slightly textured
  7. Taste and adjust — add more pomegranate molasses for sweetness, lemon for brightness, Aleppo for heat
  8. Drizzle with olive oil to serve
  9. Serve with warm pita, raw vegetables, or alongside falafel. The pomegranate molasses is non-negotiable — don’t substitute it.

Craving more? Try Not For the Wimp: Bad Ass Pad Thai — Veganizing the Fish Sauce next.