Description
A Mediterranean Muhammara-inspired dip featuring roasted red peppers, walnuts, olive oil, and pomegranate molasses.
Ingredients
2 red bell peppers
4 tablespoons olive oil, divided
1/4 pound toasted walnuts
1 garlic clove, roughly chopped
2 1/2 tablespoons tomato paste
3/4 cup breadcrumbs
2 tablespoons pomegranate molasses
1 teaspoon Aleppo-style pepper
1/2 teaspoon sugar
1 teaspoon sumac
1/2 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
Fresh parsley for garnish (optional)
Warm pita bread or pita chips for serving
Instructions
1. Preheat the oven to 425°F.
2. Brush the red bell peppers with 1 tablespoon of olive oil and place them in a lightly greased baking dish or oven-safe skillet.
3. Roast the peppers for about 30 minutes, turning them once or twice during cooking, until the skins are charred and softened.
4. Transfer the roasted peppers to a bowl and cover tightly for a few minutes to allow them to steam.
5. Once cool enough to handle, peel away the skins, remove the seeds, and slice the peppers into strips.
6. Add the roasted peppers to a food processor along with the remaining olive oil, walnuts, garlic, tomato paste, breadcrumbs, pomegranate molasses, Aleppo-style pepper, sugar, sumac, salt, and cayenne pepper if using.
7. Blend until smooth and creamy.
8. Taste and adjust seasoning if needed.
9. Spoon into a serving bowl.
10. Drizzle with olive oil, garnish with walnuts and parsley if desired, and serve with warm pita bread or pita chips.
Notes
Allow the dip to come to room temperature before serving if refrigerated.
Adjust cayenne pepper for preferred spice level.
Store in an airtight container in the refrigerator for several days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizers & Snacks
- Method: Roasting
- Cuisine: Mediterranean