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Muhammara Recipe – A Middle Eastern Roasted Red Peppers and Walnuts Dip (V, VG)


Muhammara Recipe – A Middle Eastern Roasted Red Peppers and Walnuts Dip
A tasty alternative to hummus!

Muhammara (roasted/color red in Arabic) is a super tasty mezze originating in Aleppo, Syria, made of roasted red bell peppers, walnuts, and Aleppo chili. It’s a slightly sweet, but very earthy dip, with spicy, almost smoky undertones, and is commonly served as an appetizer (mezze) or as a side to grilled meats in restaurants across the Middle East.


Roasting your own bell peppers gives a much deeper taste and more complex flavor to the Muhammara, but for convenience sake, jarred roasted bell peppers, will also do. Aleppo chili flakes are a new favorite of mine and I’ve been using them in a lot of my food. They’re only mildly spicy and are closer in taste to sweet paprika than they are to regular chili (pepperoncino) flakes. If you can’t get a hold of some Aleppo chili, then just sub out the ½ teaspoon of Aleppo chili in the below Muhammara recipe for a pinch of cayenne.


As an appetizer, Muhammara can be served cold, or at room temperature, and enjoyed alone with some Arabic bread, or as a side to a protein based dish. Stores very well in the fridge and is a highly nutritious and healthy vegetarian and/or vegan side. Enjoy!



Muhammara Recipe


Serves 2-4

Prep Level: Medium


Ingredients:

2-3 large red bell peppers, roasted (or 3 jarred roasted red peppers)

1 cup walnuts (slightly toasted is optional)

2 garlic cloves, pressed

½ teaspoon paprika

1 teaspoon cumin

1 teaspoon salt

1 teaspoon Aleppo chili flakes ( if you can’t find Aleppo chili, use a pinch of cayenne and increase the amount of paprika in the recipe to 1 teaspoon)

1 Tablespoon tomato paste

½ cup plain breadcrumbs

3 Tablespoons pomegranate molasses

2 Tablespoons lemon juice

3 Tablespoons olive oil


How To:


Roast the bell peppers and char them over a gas burner on medium-high heat. Turn the peppers occasionally with tongs, about 12-15 minutes. Remove charred skins, stalk, and seeds. Alternatively roast and char the bell peppers under a broiler or using an outside grill.


In a food processor, add the roasted bell peppers, and the remaining ingredients. Pulse everything till combined and mainly smooth.


If desired, serve with some sprigs of mint, walnuts, and a drizzle of extra virgin olive oil.







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