Muhammara (Roasted red pepper and walnut dip)

Step 1

Heat walnuts in a medium skillet over medium heat until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Remove from the skillet and keep it aside.

Step 2

In the same skillet, toast the breadcrumbs on low to medium heat until golden brown. Remove from the skillet and keep it aside.

Step 3

If you are roasting the bell pepper on an induction stove (Glass top) like me, place the little mesh grill first.

Step 4

Turn your stovetop flame from high to medium.

Step 5

Place pepper on the mesh grill. Then, use a pair of tongs to give the pepper a quarter turn every 3 to 4 minutes. This will take around 15 minutes in total.

Step 6

Note: Refer to notes to learn how to roast red pepper in the oven and the air fryer.

Step 7

Once you have roasted your peppers, you will need to steam them. This process will help you peel the tough skin from them more easily.

Step 8

Place the roasted peppers in a bowl, then cover the bowl with a plate or lid.

Step 9

The bowl traps the steam inside. Steam for 10 minutes.

Step 10

Then, remove the charred skin. If you want a more charred flavor, you can leave a few small blackened bits on the skin.

Step 11

Then slice the pepper and remove the seeds.

Step 12

Now, in the bowl of a large food processor, take roasted peppers, olive oil, pomegranate molasses, salt, sumac, toasted bread crumbs, toasted walnuts, garlic, lime juice, and Alpo pepper.

Step 13

Blend into a slightly coarse paste.

Step 14

Transfer to a serving bowl.

Step 15

When ready to serve, top the roasted red pepper and walnut dip with a drizzle of extra virgin olive oil, and garnish with pomegranate aerials and fresh cilantro or parsley, if you like.

Step 16

Serve with pita bread or pita chips. Enjoy!