Ingredients with Measurements:
- 2 red bell peppers, roasted and peeled
- 1 cup walnuts, toasted
- 1/2 cup breadcrumbs
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon pomegranate molasses
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup olive oil
- Salt and pepper to taste
- Pita chips for serving
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems. Place them on a baking sheet, cut side down, and roast for 20-25 minutes or until the skin is charred and blistered.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes.
4. Peel the skin off the peppers and discard it.
5. In a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, minced garlic, lemon juice, pomegranate molasses, cumin, smoked paprika, and cayenne pepper.
6. Pulse the ingredients until they are well combined.
7. With the food processor running, slowly pour in the olive oil until the dip is smooth and creamy.
8. Season the dip with salt and pepper to taste.
9. Transfer the dip to a serving bowl and garnish with a drizzle of olive oil and chopped walnuts.
10. Serve with pita chips.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes 2 cups of dip
Nutritional information:
- Calories: 200 per serving
- Fat: 18g
- Carbohydrates: 8g
- Protein: 3g
Substitutions for ingredients:
- Roasted red peppers can be substituted with jarred roasted red peppers.
- Pomegranate molasses can be substituted with balsamic vinegar.
Variations:
- Add a tablespoon of honey for a sweeter dip.
- Add a teaspoon of harissa for a spicier dip.
- Add a tablespoon of tahini for a nuttier flavor.
Tips and tricks:
- Toast the walnuts in the oven for 5-7 minutes before using them in the dip for a deeper flavor.
- Use a high-quality olive oil for the best flavor.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store the dip in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- The dip can be served cold or at room temperature.
Presentation ideas:
- Serve the dip in a shallow bowl and garnish with a drizzle of olive oil and chopped walnuts.
Garnishes:
- Drizzle of olive oil
- Chopped walnuts
Pairings:
- Serve with pita chips or fresh vegetables.
Suggested side dishes:
- Hummus
- Baba ganoush
- Falafel
Troubleshooting advice:
- If the dip is too thick, add a tablespoon of water at a time until it reaches your desired consistency.
- If the dip is too thin, add more breadcrumbs or walnuts to thicken it.
Food safety advice:
- Make sure to roast the red peppers until the skin is charred and blistered to ensure they are fully cooked.
Food history:
- Muhammara is a dip that originated in Aleppo, Syria and is made with roasted red peppers, walnuts, and breadcrumbs.
Flavor profiles:
- The dip is sweet, tangy, and nutty with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the dip as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Syrian