Muhammara (Red Pepper & Walnut Dip) Recipe

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INGREDIENTS: (For 4 portions, as starter)

⁃  1 head garlic, (about 10 cloves)*

⁃  1 1/2 cups walnuts

⁃  1 16 oz. jar roasted red peppers**

⁃  1 1/4 teaspoons fine sea salt

⁃  2 Tablespoons freshly squeezed lemon juice

⁃  1 Tablespoon pomegranate molasses***

⁃  1 1/2 teaspoons Aleppo pepper flakes****

⁃  1/4 cup bread crumbs (optional)

⁃  1/3 cup extra virgin olive oil

METHOD:

1.   Preheat oven to 375 degrees F.

2.  Wrap head of garlic in aluminum foil and place in preheated oven for 30 minutes, or until garlic cloves are soft. Remove from oven and let cool.

3.  Spread walnuts out on a baking sheet and toast in oven for 5-7 minutes, until browned and fragrant. Remove from baking sheet and cool.

4.  Drain roasted red peppers and put in food processor bowl. Squeeze garlic cloves from their skins and place in food processor along with cooled walnuts, and salt. Pulse until ingredients are incorporated, but still chunky.

5.  Pour in lemon juice, pomegranate molasses, 1 teaspoon Aleppo pepper flakes, and bread crumbs. With the motor running, add olive oil and process until it's the consistency you want it, either smooth, or slightly chunky, your choice!

6.  Serve in a bowl, garnished with 1/2 teaspoon Aleppo pepper flakes, alongside your favorite dippers, such as pita bread or chips, sliced veggies, or crackers.

The pomegranate molasses in this muhammara recipe creates a sweet and tangy flavour. It’s an addicting combination and a delicious recipe perfect for your next sandwich, snack, or appetizer. 

Sahtain!