Muhammara – roasted red pepper dip

• Red bell pepper – 2 (approximately 300g)
• Olive oil – 4 tbsp + more to drizzle
• Pomegranate molasses – 2 tbsp
• Smoked paprika powder – 1 tsp
• Walnuts – 1/3 cup, crushed
• Bread crumbs – 2 tbsp
• Salt – to taste
• Pomegranate seeds and walnuts – to garnish

Method

• Pre-heat the oven at 170 degrees for 10 minutes.
• Slice the bell pepper into quarters and add 1 tbsp olive oil. Rub it all over the bell pepper well.
• Roast in the oven at 170 degrees for 1 hour.
• Remove and cool down.
• In a mixer add the roasted bell pepper, pomegranate molasses, 3 tbsp olive oil, salt, and paprika. Blitz to a smooth texture.
• Add the bread crumbs and crushed walnuts and blitz lightly so that the dip comes together but still remains textural or till you have your desired texture. Muhammara is best chunky though.
• Dish out, drizzle with olive oil, walnuts, and pomegranate seeds. Enjoy with toasted pita bread or sourdough.

You can also make pomegranate molasses at home if you don’t find it readily available, like I did. Juice out a fresh pomegranate and pass it through a sieve to get a residue free liquid. Reduce for 5-7 minutes on medium heat. To get 2 tbsp molasses you will need 4 tbsp juice to begin with and reduce it down.

Muhammara

Roasted red pepper, crushed walnuts, breadcrumbs and olive oil. It not only works beautifully with pita bread and lavaash chips but also as a spread.

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Prep Time 5 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 2 servings

Calories 549 kcal

Ingredients

  

• 2 nos Red Bell Pepper
• 4 tbsp Olive Oil extra virgin
• 2 tbsp Pomegranate Molasses
• 1 tsp Smoked paprika powder
• ⅓ cup Walnuts
• 2 tbsp Breadcrumbs
• Salt to taste

Instructions

 

• Pre-heat the oven at 170 degrees for 10 minutes. Slice the bell pepper into quarters and add 1 tbsp olive oil. Rub it all over the bell pepper well. Roast in the oven at 170 degrees for 1 hour. Remove and cool down.
• In a mixer add the roasted bell pepper, pomegranate molasses, 3 tbsp olive oil, salt, and paprika. Blitz to a smooth texture.
• Add the bread crumbs and crushed walnuts and blitz lightly so that the dip comes together but still remains textural or till you have your desired texture. Muhammara is best chunky though.
• Dish out, drizzle with olive oil, walnuts, and pomegranate seeds. Enjoy with toasted pita bread or sourdough.

Notes

Please note the Nutritional Value is approximate and would change as per the ingredients and produce you use.

Keyword mezze platter