Muhammara is a traditional Syrain dip that is made with roasted red pepper and walnuts. Perhaps the best thing about this dip is that it is packed with flavor and super easy to make.
It is a perfect appetizer that can be served alongside hummus, mutabal, and perhaps a side salad. It pairs well with pita chips or a flatbread.
A subtly sweet and flavor packed dip.
- 2 red bell peppers
- 113 grams walnuts, dry roasted
- 4-5 Tbsp food quality extra virgin olive oil
- 2 Tbsp Tomato paste
- 3/4 cup breadcrumbs
- 1.5 tsp red chilli flakes (or Aleppo pepper flakes)
- 1 garlic clove sliced
- 1 tsp sumac
- salt to taste
- Olive oil for drizzling
- Preheat the oven to 425 F. Take the red bell peppers and rub some olive oil on them and place them in the oven. Let them roast for about 25 minutes, turning once midway.
- Remove the peppers and place them in a bowl and cover with a plastic wrap for about 10 minutes. Once cool, remove the skin and seeds of the bell peppers.
- Take sumac and soak it in 2-3 Tbsps of water for 10 minutes and then strain.
- In the bowl of the food processor, add the roasted red peppers, walnuts, tomato paste, breadcrumbs, chilli flakes, garlic, sumac and salt. Add in about 4 Tbsp of olive oil and blend to a fine smooth paste. If needed add in the extra tablespoon of olive oil.
- Transfer to a serving bowl. You may refrigerate this covered, but it is best served at room temperature.