Cook and Scale
Muhammara Dip
4 servings · 15 min total
A smoky Syrian dip of roasted red peppers and walnuts, sweetened with pomegranate molasses and given a gentle kick of chili.
Ingredients
- 3 red bell pepper, roasted and peeled
- 120 g walnuts
- 40 g breadcrumbs
- 2 tbsp pomegranate molasses
- 3 tbsp olive oil
- 2 garlic, crushed
- ½ tsp ground cumin
- 1 tsp chilli flakes
- 1 tbsp lemon juice
- ½ tsp salt
Contains: Gluten, Tree nuts
Allergen info is best-effort — please verify yourself.
Method
- 1.
Process the pepper base — Roughly chop the roasted, peeled red bell peppers and place them in a food processor along with the walnuts, breadcrumbs and garlic.
- 2.
Pulse to a coarse paste — Add the pomegranate molasses, cumin, chili flakes, lemon juice and salt. Pulse until you have a coarse, textured paste, scraping down the sides as needed.
- 3.
Drizzle in oil to combine — With the processor running, drizzle in the olive oil until the mixture comes together into a thick, spreadable dip. Taste and adjust salt or lemon juice as needed.
- 4.
Serve with warm pita — Transfer to a serving bowl, drizzle with a little extra olive oil and serve with warm pita bread for dipping.