Muhammara (Roasted Red Pepper Dip)
From: Ian Seddon's Cookbook
🥘 Ingredients
- jar roasted red bell peppers OR medium-large red bell peppers 3
- walnuts 1 cup
- panko breadcrumbs ½ cup
- fat garlic clove or regular-sized cloves 2
- extra virgin olive oil 3 tbsp
- pure pomegranate molasses 2 tbsp
- freshly squeezed lemon juice ½ tbsp
- Aleppo pepper for mild heat 1 tsp
- ground cumin ½ tsp
- Diamond Crystal kosher salt or heaping sea salt ½ tsp
- fresh mint leaves 1 handful
- small handful pomegranate seeds 1
If using fresh bell peppers, follow these instructions. (1) Arrange a rack in the top third of the oven. Preheat oven to 450ºF / 230ºC. Line a rimmed sheet pan with parchment paper, as the peppers will get sticky. (2) Cut 3 medium-large red bell peppers in half, lengthwise. Remove seeds, membranes, and stems. Arrange peppers on the lined pan, cut side down. (3) Roast for 12 to 15 minutes, then rotate the pan 180º. Roast for 10 to 15 minutes, or until the top skins are charred and the peppers have softened. (4) Transfer the peppers to a large bowl and cover tightly with plastic wrap. Steam for 10 minutes. (5) Once cool enough to handle, use your hands to peel the skins from the peppers. Slice the peppers into strips. If making ahead of time, store the peppers in an airtight container in the fridge for 5 to 6 days. NOTE: You will likely need to add a bit more lemon juice and salt when blending. Making your own breadcrumbs takes a few extra minutes but is a wonderful way to use up any leftover bread you don’t want to waste (use this tutorial to make homemade bread crumbs). Storage: The dip will stay good for 5 to 7 days in the refrigerator. Store it in an airtight container to maintain freshness.
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1Gather: jar roasted red bell peppers OR medium-large red bell peppers , walnuts , panko breadcrumbs , fat garlic clove or regular-sized cloves , extra virgin olive oil , pure pomegranate molasses , freshly squeezed lemon juice , Aleppo pepper for mild heat , ground cumin , Diamond Crystal kosher salt or heaping sea salt . For the for serving (optional):: fresh mint leaves , small handful pomegranate seeds .
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2Drain the jarred roasted red peppers but do not rinse, as it can water down the dip. Pat dry the peppers with a clean towel to remove as much moisture as you can, then tear them into pieces with your hands. If using fresh bell peppers, see Note 1.
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3Set aside 1 or 2 walnuts for the garnish and finely chop them.
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4Heat a large frying pan over medium heat. Once hot, add the walnuts and toast for 3 minutes or until fragrant, stirring occasionally. Now add the breadcrumbs and toast for 3 more minutes, or until the walnuts are aromatic and the breadcrumbs are golden brown, stirring frequently (don’t walk away–the breadcrumbs will burn). Take off the heat.
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5In a food processor, combine the walnut-breadcrumb mixture and the chopped garlic. Blend until everything is broken down into fine crumbs.
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6To the food processor, add the drained roasted peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and salt.
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7Use the pulse function and pulse repeatedly until the dip is mostly smooth but still a bit chunky. Taste, adding more pomegranate molasses or lemon for tang, or salt to season. NOTE: If you prefer an entirely smooth consistency, use the blend function and blend until smooth.
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8Transfer the dip to a serving plate and use the back of a spoon to create waves in the dip. Drizzle some good-quality olive oil on top, garnish with reserved finely chopped walnuts and optional toppings, such as fresh mint and pomegranate seeds.