Simple Muhammara Dip (Roasted Red Pepper Dip with Walnuts)

Step 1

If you plan to use homemade pomegranate molasses, you’ll first need to prepare that (set aside 30 minutes to do so).

Step 2

Preheat the oven to 430ºF/220ºC and line a baking tray with parchment paper.

Step 3

Wash and halve the peppers lengthwise, removing the seeds (and optionally the stalks).

Step 4

Transfer the peppers, skin-side up (inner side down) to the baking tray and roast for 12-15 minutes until softened and beginning to char. The aim is for plenty of charring without the skin becoming completely blackened.

Step 5

After roasting the peppers, immediately transfer the peppers to either a glass jar or bowl covered tightly with plastic wrap or a plate and leave to steam for 10 minutes. Not only will this make removing the skin super simple, but the smoky flavor will infuse the peppers more.Then, peel the skins from the peppers and discard them.

Step 6

Add the walnuts and almonds to your food processor or blender and process to a chunky crumb consistency. Then, add all the spices and pulse a few times to combine.Be careful not to over-blend the nuts; otherwise, they can begin turning into nut butter.

Step 7

Transfer the peppers and all remaining ingredients (olive oil, lemon juice, and pomegranate molasses) to the processor and process until you achieve your desired texture. I like mine to be slightly chunky with texture, though you can make it more smooth and hummus-like if preferred.This usually takes between 1 -2 minutes to blend into the perfect consistency.Finally, taste the muhammara and adjust the spices, lemon juice, or pomegranate molasses to personal taste.

Step 8

Make ahead: if you can, I recommend preparing this roasted red pepper dip a day in advance. That way, it has time for the flavors to meld overnight and tastes even better on day two!Store: allow the roasted red pepper spread to cool, then store in an airtight container in the fridge for between 3-4 days.I recommend allowing the dip to sit at room temperature for 15-20 minutes before serving as it tastes best (in my opinion) at room temperature. Can you freeze muhammara dip? Absolutely. Transfer the dip to an airtight freezer-safe container or portion into a large ice-cube tray (freeze until solid, then transfer to a Ziplock bag/container) - store for up to one month. Then, leave the muhammara dip to thaw in the refrigerator before mixing well and enjoying!