Sauce
Muhammara (Syrian Roasted Red Pepper & Walnut Dip)
15 minServes 6Nutri-Score B€€
B
15 min
15 minMuhammara (Syrian Roasted Red Pepper & Walnut Dip)
what you need
Ingredients
jarred roasted red bell peppers (drained)Pantry300 g
walnuts (toasted)Nuts & seeds112 g- panko bread crumbs (toasted until golden)Bakery40 g
garlic (fat clove, finely minced)Produce1 piece
extra virgin olive oil (plus extra for garnish)Pantry45 ml- pomegranate molassesPantry30 ml
lemon juice (freshly squeezed)Produce8 ml
ground cumin (ground)Spices1 g
salt (to season)Spices3 g- Aleppo pepper flakes (mild chili flakes)Spices4 g
- fresh mint (leaves, for garnish)Produce5 g
- pomegranate seeds (for garnish)Produce20 g
per serving
Nutrition
95kcal
- Carbs
- 5 g
- Proteins
- 2 g
- Fat
- 8 g
what you’ll use
Tools
Frying pan
Food processor
Spatula
step by step
Method
- Step 1
Toast the walnuts and bread crumbs
- Preheat a pan over medium heat for a couple of minutes.
- Add the walnuts and toast, then add the bread crumbs.
- Stir frequently since the walnuts and crumbs are different sizes, until the walnuts are a few shades darker and the panko is golden brown.
- Take the pan off the heat so they don't keep cooking.
- Step 2
Mince the garlic
- Add the garlic clove to the food processor and pulse until finely minced.
- Step 3
Blend into a fine crumb
- Add the toasted walnuts and bread crumbs to the food processor.
- Blend until everything is a fine crumb.
- Step 4
Add the remaining ingredients
- Add the olive oil, pomegranate molasses, lemon juice, ground cumin, salt and Aleppo pepper to the food processor.
- Layer everything in rather than stirring.
- Step 5
Pulse to a chunky texture
- Pulse repeatedly until combined, keeping a chunky rustic texture, or blend continuously for a smooth dip.
- Taste and adjust the seasoning.
- Step 6
Serve
- Spread the muhammara in a bowl and garnish with olive oil, fresh mint, crushed walnuts and pomegranate seeds.
- Serve as a dip with pita, or use as a sandwich spread or wrap filling.
most cooked first