Muhammara: A Tangy Roasted Red Pepper & Walnut Dip by Lahb Co.

Updated at: Thu, 17 Aug 2023 03:10:16 GMT

Step 1

Begin by preheating your oven to 425F. Rinse your red peppers, and place them in a cast-iron skillet (or sheet pan). Coat the red peppers with olive oil. Roast in the oven (bottom rack) for 20-30, flipping every 10 minutes until blistered and softened. Once roasted, let cool and remove the skin and seeds. Tip I like to place the red peppers in a bowl and cover them with a plate. This will help create condensation which will make removing the skins much easier to do. ( For quicker cooking I prefer to steam my peppers)

Step 2

While the red peppers cool, place the walnuts and almonds on a sheet pan and place in the oven for about 5 mins. The goal is to SLIGHTLY toast them to develop their flavors some more. Set aside

Step 3

To a food processor or high-speed blender, add red peppers, 1 cup of the walnuts (reserve the other 1/3 cup), almonds, breadcrumbs, 2 tablespoons of pomegranate molasses, Aleppo pepper, za’atar, cumin, tomato paste, and 1 tablespoon lemon juice. Pulse to combine and then blend until coarse and SLIGHTLY creamy (Muhammara is mean to have a coarse texture)

Step 4

Once combined, taste for seasoning. Add more Aleppo pepper if more heat is desired. Add the remaining 1/3 cup of walnuts, salt to taste (about 1 - 1 1/2 teaspoons), and another tablespoon of lemon juice and pomegranate molasses if more acidity is needed.

Step 5

Plate, and garnish with a drizzle of olive oil, pomegranate molasses, chopped cilantro, and pomegranate seeds.

Step 6

Grab crusty bread and dive in!

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