Smoky Roasted Red Pepper Muhammara

Smoky Roasted Red Pepper Muhammara

Course: Dip / Appetizer

Equipment: Food processor and small frying pan.

Ingredients

For the dip

• 300 g bottled roasted red peppers (drained and patted dry; suggested drained weight)
• 100 g walnuts (estimated conversion)
• 30 g panko breadcrumbs (estimated conversion)
• 2 garlic cloves (smashed)
• 2 tbsp pomegranate molasses
• 1 tsp red chilli flakes (adjust to taste)
• 1 tsp ground cumin
• ½ tsp salt (adjust to taste)
• 80 ml extra virgin olive oil

To serve

• Extra olive oil, crushed walnuts, and pomegranate arils (optional)
• Warm pita or crisp cucumber slices

Instructions

1. Dry: Drain the peppers thoroughly and pat with paper towels. Weigh 300 g after draining; excess liquid will loosen the dip.
2. Toast: Toast walnuts in a dry pan over medium-low heat for 2–3 minutes, tossing until fragrant. Transfer to a plate and let cool while preparing the other ingredients. Reserve a few pieces for garnish if desired.
3. Pulse: Put walnuts, panko, and garlic in the processor. Pulse to coarse crumbs, stopping before the nuts become a paste.
4. Blend: Add peppers, pomegranate molasses, chilli flakes, cumin, and salt. Pulse until combined, leaving a little visible texture.
5. Drizzle: With the processor on low, slowly add the olive oil until the dip looks thick and glossy. Taste and adjust salt or chilli.
6. Rest and serve: Transfer to a shallow bowl. Rest for 20 minutes if time allows, then swirl the surface with a spoon and garnish. Serve with warm pita or cucumber.