My days were spent cutting chocolate hazelnut baklava, soaking revani in syrup, and making Turkish coffee. I’d cook giant batches of homemade chai syrup, snack on scraps of sesame cashew bars, and package up all types of mezze, or dips and spreads, for our take-home case.
One of the highlights of my day was lunch, because I got to try alllllll of the delicious things. And though I made my fair share of rounds on the menu, I always came back to our mezze platter, an oblong plate with 5 rounded scoops of dips and spreads all made in house.
There were at least 12 to choose from at a given time, but no matter what, I always made sure one of those scoops was muhammara, a roasted red pepper and walnut dip. The combination of sweet and acidic red peppers, warm and nutty walnuts, and a hint of pomegranate molasses, got me every time.
And this is coming from someone who really don’t like roasted red peppers. In fact, I dislike very few foods, and roasted red peppers is one of them. But when blended with toasted walnuts, they take on a new flavor experience entirely.
So when making my own recipe, I had high expectations. But thankfully they were exceeded, and this dip is a total winner.
I love pairing this with my 5-minute homemade hummus, some nutty cheeses, and crackers. It makes for a perfect no-cook meal that you can enjoy any time of the year. And it makes for a unique app to bring to parties, too.
Hope you guys fall in love with muhammara as much as I did! XO!
- 2 red bell peppers, washed
- 1 cup toasted walnuts
- 2 tablespoons pomegranate molasses
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 large garlic clove, minced
- 1 1/2 teaspoons cumin
- 3/4 teaspoon salt
- 1/2 teaspoons aleppo pepper flakes
- 1/2 cup bread crumbs
- optional garnish: pomegranate seeds, flat parsley, and pomegranate molasses
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Slice the red bell peppers in half lengthwise and remove the core and seeds. Brush the insides and outsides with olive oil, then place cut side down on the baking sheet.
- Bake for 30 minutes, or until peppers have some char on them and have sweated out most of their moisture. Remove from heat and allow to cool to room temperature.
- In a food processor or high speed blender, pulse the roasted red peppers, toasted walnuts, pomegranate molasses, lemon juice, olive oil, garlic, cumin, salt, and aleppo pepper flakes until mixture resembles course sand. You want to leave in some texture here-- don't pulse too much or the dip will become too smooth.
- Remove from food processor and stir in bread crumbs. Garnish with a drizzle of pomegranate molasses, pomegranate seeds, and a sprig of flat parsley. Serve alongside chopped carrots and cucumbers, crackers, or pita bread!