This Muhammara is made with roasted red peppers, walnuts and homemade breadcrumbs for a delicious tangy dip that you can enjoy with anything!
- 3 red bell peppers
- 1/2 cup fresh breadcrumbs (*see note)
- 1/3 cup walnuts
- 1 tbsp pomegranate molasses
- 1/2 garlic clove, peeled
- 1 tsp lemon juice
- 2 tbsp olive oil
- 2 tsp dried Aleppo chilli flakes (can sub paprika with a pinch of cayenne)
- salt and pepper to taste
- Preheat the oven to 450 degrees F, Place the peppers on the baking sheet and cook in the oven for 20 minutes, flipping halfway through until the peppers get slightly blackened on each side.
- Remove the peppers from the oven and transfer to a bowl, covering with a plate or cling wrap and let steam for 5 minutes.
- Using your hands, peel and remove the skins from the peppers. Discard the skins. The cut the peppers removing the stem and the seeds.
- Add the peppers, breadcrumbs, walnuts, pomegranate molasses, garlic, lemon, olive oil, Aleppo chilli flakes, salt and pepper to a food processor and pulse until your desired texture. (You can make it chunker, or smoother.)
- Taste and adjust seasoning if needed.
- Place in the fridge to chill before serving.
To make fresh breadcrumbs, just place some bread in a food processor and pulse until you have crumbs. That’s it! Use gluten-free bread if needed.
. You want the skin to start to blacken! This is what builds that great roasted flavour.
Don’t skip out on peeling the skin on the peppers. (This step is important!) The skin doesn’t puree well in the dip.
Slightly stale bread works best to make fresh breadcrumbs.
Pomegranate molasses is sweet with a slightly tart taste. If you can’t find it you can use a touch of honey, or honey with balsamic.
- Serving Size: 1/16th of the recipe
- Calories: 63
- Sugar: 2g
- Fat: 4.4g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1.5g
Keywords: how to make roasted red pepper dip, turkish muhammara