Muhammara, roasted red pepper dip
Muhammara is a roasted rep pepper and walnut dip, often found in Turkey. It can be found blended until smooth or into a chunkier version. You do you. Add a few spices, lots of garlic and you have a delicious dip.
Pomegranate molasse is commonly used but I didn't have any so I used a combination of balsamic vinegar and honey to mimic it. It worked so well !
How do you eat it ? You get to choose ! I love it as an appetizer with crackers or on toasted bread with other toppings. I also think it'd taste incredible on a grilled meat !
Muhammara, roasted red pepper dip :
- 4 red bellpeppers
- 6 garlic cloves
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tsp balsamic vinegar
- 1/4 tsp honey
- 50g walnuts
Preheat the oven at 220°C/420°F.
Wash and dry the peppers. Put parchment paper on a baking sheet and put the peppers on it. Bake for 15 minutes.
After 15 minutes, add the garlic (unpeeled) to the baking sheet and cook 15 more minutes. The skin of the peppers must be charred.
Put the red bellpeppers in a ziplock bag and close it, let it cool for 15 minutes before taking the skin off, it'll be very easy.
In a blender or food processor, add the peppers, peeled garlic clove and the rest of the ingredients.
Blend until smooth and creamy.
Keep refrigerated until ready to use.