Wondering what to do with all those late-summer peppers?
Admittedly, I am not a huge fan of bell peppers. I don't particularly enjoy them raw or cooked, even though I use them quite often in our cooked meals (the husband loves them). Usually, I just pick them off of my plate and add them to his!
However, I LOVE roasted red peppers, adding them into sauces and putting them on sandwiches. They're so sweet, soft, and add a certain flavor component that can't really be achieved otherwise.
So, with an abundance of peppers from our CSA (Heron Pond Farm), I knew it was time to make this dip. Muhammara. I'd seen it before, scrolling through Pinterest and Instagram, but somehow never made it until now. I am sure that it will be a new staple, as it's so delicious, versatile, healthy, and quite easy too!
I used these gorgeous peppers, which are actually carmen peppers instead of bell peppers. They taste sweet and similar to a red bell pepper. Although it was a hot and humid day (notice the sweat on these!), I cranked the oven on and roasted the peppers, then added them to the food processor with the remaining ingredients.
The sweetness of the peppers, contrasted by the heat of the spices, and the richness of the walnuts = PERFECTION.
Muhammara originated from Aleppo, Syria (hence the Aleppo chile) and is used in Levantine and Turkish cuisines. Although there seems to be a few variations, the ingredients are essentially roasted red pepper + walnuts + Aleppo pepper. Many of the recipes included breadcrumbs, but I skipped them and just added a few extra walnuts. This dip is savory, sweet, and a little bit spicy! It is delicious served with pita bread, spread on toast or a sandwich, or used as a sauce or marinade.