Ingredients
Scale
Each component in this dip plays a crucial role in building its signature flavor. Using high-quality ingredients will elevate the final result from good to unforgettable.
- 12 ounces (about 340g) Jarred Roasted Red Peppers: These are the heart of the dip, providing a deep, smoky, and sweet base. Drain them well and pat them dry to avoid a watery dip.
- 1 ½ cups Raw Walnuts: They provide a rich, earthy flavor and a wonderful, slightly grainy texture. We will be toasting them to unlock their full aromatic potential.
- ⅔ cup Panko Breadcrumbs: These Japanese-style breadcrumbs provide body and texture, helping to thicken the dip to the perfect consistency without making it heavy.
- 3 tablespoons Pomegranate Molasses: This is the secret weapon. It’s a thick, syrupy reduction of pomegranate juice with an intensely tangy and slightly sweet flavor that is absolutely essential for authentic muhammara.
- 2 tablespoons Extra Virgin Olive Oil: Use a good quality olive oil for a smoother consistency and a rich, fruity flavor that complements the other ingredients.
- 1 tablespoon Lemon Juice: Freshly squeezed is a must. It adds a layer of bright, fresh acidity that lifts all the other flavors.
- 2 cloves Garlic: Minced or roughly chopped, they add a pungent, savory depth. Adjust the amount based on your love for garlic.
- 1 teaspoon Ground Cumin: Provides a warm, earthy, and slightly smoky spice note that is classic in Middle Eastern cuisine.
- 1 teaspoon Aleppo Pepper Flakes: The traditional chili for this dip. It offers a moderate heat with beautiful, fruity, and almost sun-dried tomato-like undertones. If you can’t find it, use a mix of sweet paprika and a pinch of cayenne.
- ½ teaspoon Smoked Paprika: This enhances the smoky flavor of the roasted peppers, adding another layer of complexity.
- ½ teaspoon Sea Salt: Or to taste. Essential for bringing all the flavors together.
- Optional for Garnish: A drizzle of extra virgin olive oil, a sprinkle of chopped fresh parsley, extra chopped walnuts, or pomegranate seeds.
Instructions
Follow these simple steps to create a perfect bowl of Roasted Red Pepper and Walnut Dip.
- Toast the Walnuts: Place the raw walnuts in a dry skillet over medium heat. Toast for 5-7 minutes, shaking the pan frequently, until they are fragrant and have turned a slightly deeper golden brown. Be very careful not to burn them, as this will make them bitter. Once toasted, remove them from the skillet immediately and set them aside to cool completely. This toasting step is crucial as it releases the natural oils and intensifies their nutty flavor.
- Prepare the Peppers and Garlic: While the walnuts cool, drain your jarred roasted red peppers thoroughly. Gently squeeze out any excess liquid and pat them dry with paper towels. Roughly chop the peppers and the cloves of garlic.
- Combine Ingredients in Food Processor: Place the cooled, toasted walnuts into the bowl of a food processor. Pulse a few times until they are coarsely ground, resembling coarse sand. Don’t turn them into a fine powder.
- Add Remaining Ingredients: Add the dried roasted red peppers, panko breadcrumbs, pomegranate molasses, extra virgin olive oil, fresh lemon juice, minced garlic, ground cumin, Aleppo pepper flakes, smoked paprika, and sea salt to the food processor with the ground walnuts.
- Process to Desired Consistency: Pulse the mixture in short bursts. Scrape down the sides of the bowl with a spatula as needed. Continue pulsing until the dip comes together and is mostly smooth but still retains some texture from the walnuts and breadcrumbs. Avoid over-processing into a completely smooth purée; the slight graininess is a signature characteristic of a great muhammara.
- Taste and Adjust: Transfer the dip to a bowl. Taste it and adjust the seasonings if necessary. You might want to add another pinch of salt, a little more lemon juice for brightness, or more Aleppo pepper for heat.
- Rest and Chill: For the best flavor, cover the dip and let it rest in the refrigerator for at least 30 minutes, or even a few hours. This allows all the distinct flavors to meld and deepen into a cohesive, delicious whole.
- Garnish and Serve: When ready to serve, transfer the dip to a shallow serving bowl. Use the back of a spoon to create a swirl on top. Drizzle generously with good quality extra virgin olive oil. Garnish with chopped fresh parsley, some extra chopped walnuts, or a sprinkle of vibrant pomegranate seeds for a beautiful presentation.
Nutrition
- Serving Size: one normal portion
- Calories: 130