Muhammara (roasted Red Pepper & Walnut Dip)

 

Even when red peppers aren't in season, you can make awesome muhammara with jarred roasted red peppers. Typically served as a dip with bread, it's also amazing in sandwiches, wraps, or as a base for flatbreads. I like to lightly dry the breadcrumbs while I toast the walnuts to prevent the dip from being watery. If you like a more textured spread, use a food processor. If you'd prefer a silky-smooth consistency, reach for a blender instead.

What you will need

12 ounces jar of roasted red peppers

2/3 cup fine fresh breadcrumbs

1/2 cup walnuts

1 to 2 cloves garlic, minced or grated

1 tablespoon lemon juice

1 tablespoon pomegranate molasses

1 tablespoon Aleppo pepper

1 teaspoon cumin

1/2 teaspoon salt

2 to 4 tablespoons extra-virgin olive oil, as needed

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