Muhammara: Roasted Red Pepper Dip

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. 

About Muhammara:

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.

​Muhammara: Middle Eastern Roasted Red Pepper & Walnut Dip

4 red bell peppers (or in this case, red carmen peppers)
1 1/4 cups walnuts, toasted (how to toast nuts)
2 tsp Aleppo chile flakes OR 1/2 tsp red chili pepper flakes
2 cloves garlic
1 tsp ground cumin
1 TBSP olive oil (plus one more for presentation, if desired)
1 TBSP pomegranate molasses OR 1 tsp maple + 2 tsp balsamic vinegar
3/4 tsp sea salt, or more to taste
Parsley, for garnish

Roast the peppers: Preheat oven to 425 F. Cut peppers in half and remove seeds. Place cut side down on a parchment paper lined baking sheet, and roast for about 25 minutes, or until the skin is wrinkly and charred. Place in a bowl and cover - the skin will loosen from the pepper while it cools. Here is a great photo tutorial of how to roast red peppers.

Once most of the skin has been removed from the peppers (totally fine if there is still a bit of stubborn skin left), add them to a food processor along with the remaining ingredients, other than the parsley. Process until you reach a consistency that is fairly smooth but still has some texture. Place in a bowl, top with a drizzle of olive oil, chopped parsley, and pomegranate seeds if you're feeling extra fancy. Serve with warm pita and veggies to dip. It also makes a delicious spread for sandwiches, a sauce for pasta, or could even be re-purposed as a delicious salad dressing. 

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