Muhammara - roasted pepper and walnut dip

This dip with vibrant colors and oriental aromas is a surprisingly easy recipe to make. It goes well with pitas, crackers or just raw vegetables! A taste journey to the countries of the Orient.
Muhammara - roasted pepper and walnut dip
Ingredients
1 cup of Organic walnuts
3 large red peppers
2 tbsp olive oil
2 tsp chili flakes or aleppo pepper
1/2 teaspoon smoked paprika
juice of half a lemon
2 tbsp pomegranate molasses
Preparation
- Preheat the oven to 350 °. Toast the nuts on a rimmed baking sheet, stirring halfway through, until golden brown and fragrant, 8 to 10 minutes. Let cool. Pick a few nuts for serving and roughly chop; put aside.
- Meanwhile, place a rack in the upper third of the oven and heat the grill. Grill peppers on a rimmed baking sheet, turning occasionally, until the skin is toasted and the flesh is soft, 12 to 15 minutes.
- Remove the skins from the peppers (it's okay if some pieces don't come off); remove and discard the ribs and seeds.
- Combine the red peppers, oil, chilli, lemon juice, paprika, toasted walnuts and 2 Tbsp. pomegranate molasses in food processor until smooth; season the muhammara with ground pepper.
- Transfer the muhammara to a small bowl; drizzle with pomegranate molasses and garnish with reserved chopped walnuts.
Bon appétit!
Caroline
Founder and CEO
Organic Hippocrates
- Caroline Bisaillon
Comments 2
Hippocrates.bio
In the ethnic section of most grocery stores!
Chicoine
Where can you find pomegranate molasses? thank you!