ramyaramesh3007Muhammara is a sweet, tangy and aromatic roasted red pepper dip from the Middle East, blended with walnuts and breadcrumbs for the perfect texture.
Muhammara is a sweet & spicy dip originating in Aleppo but now found in many other Middle Eastern regions, made with roasted red bell peppers, walnuts, breadcrumbs, spices and pomegranate molasses.
I tried this dip first in a Persian Restaurant in Singapore, and was in awe of the vibrant colour and flavour. I was also surprised to find out that it was naturally vegan – once I made it at home, I actually forgot about hummus for abit because this dip was just that unique and good tasting.
There are some ingredients here that I was not able to access like Aleppo Pepper Flakes so I substituted it with regular chili flakes instead. This recipe can also be made gluten free if you substitute breadcrumbs with a gluten free version!
Muhammara (Roasted Red Pepper Dip)
Ingredients
- 3 large red bell peppers
- 1/2 cup chopped walnuts
- 1/3 cup breadcrumbs
- 3 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1 tsp red pepper flakes
- 1 tsp lime juice
- 1 tbsp pomegranate molasses
- 1/4 tsp black pepper
- 1/2 tsp salt
- splash of water (if necessary)
Garnish
- 2 roasted chopped walnuts
- 1 tbsp pomegranate
- extra virgin olive oil
- parsley
Instructions
- Preheat oven to 200C. Chop red peppers into half and roast them in the oven for 15 to 20 minutes.
- Blend all the ingredients required in a food processor. For a more authentic version, you could also use a pestle and mortar.
- Garnish generously with the ingredients and serve with sourdough, pita or any flatbread!