Muhammara (Roasted Red Pepper Dip)

Muhammara is a finger licking tasty red pepper dip from Syria that is so healthy and easy to make. Packed with flavor and nutrients, this vegan recipe requires few ingredients. Use it as a dip, sandwich spread or to top flat breads. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

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✅ MUHAMMARA INGREDIENTS

4 red bell peppers large
3/4 cup bread crumbs (vegan or gluten free as needed)
2 tbsp pomegranate molasses
1½ tbsp Aleppo red pepper or regular red pepper flakes
2 tsp lemon juice
2 tsp ground cumin ground
2 cloves garlic small, grated
3/4 cup walnuts very finely chopped
3½ tbsp red pepper paste Turkish (optional)
3 tbsp olive oil extra virgin
Salt to taste
2 tbsp mint or chives, fresh, chopped

✅ INSTRUCTIONS

0:28 Roast red bell peppers on baking sheet at 425 degrees F until well cooked and skin is charred.
1:05 Peel roasted peppers, remove seeds and slice into strips.
2:06 Process peppers with bread crumbs, lemon juice, pomegranate molasses, red pepper flakes, cumin and garlic.
3:16 Add finely chopped walnuts, red pepper paste, olive oil, salt and process again.
3:50 Transfer muhammara to serving bowl, top with olive oil, herbs and walnuts.

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Del Rio Bravo Kevin MacLeod (incompetech.com)
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#thedeliciouscrescent #muhammara #redpepperdip

Today at thedeliciouscrescent.com, I am going to show you how to make Muhammara, a delicious hot red pepper dip from Syria, that is healthy and so easy to make. Packed with flavor, this recipe requires just a few ingredients. Use it as a dip, sandwich spread or on flat breads. Now let’s make it. Roast the bell peppers on a parchment paper lined baking sheet. Then chop walnuts very finely. Muhammara is traditionally made using mortar and pestle and has a slightly coarse texture. So, stirring in finely chopped walnuts in the end will give you that texture. But if you want to make it as a smooth dip, then you can just add the walnuts directly into the food processor. Roast the peppers for 35 to 45 minutes until soft, well cooked and the skin is charred. Then transfer the peppers to a preparation bowl and place a lid on it. The steam from the cooked peppers will soften the skin and it will be easier to peel it. Make sure to use bright red and firm peppers. Then peel the roasted bell peppers. You can also use ready-made roasted red peppers but I think it is easy to roast the peppers at home and you can make a lot of it. Now slice the roasted red peppers into strips and transfer it to the food processor. Then add breadcrumbs, you can use gluten free or vegan breadcrumbs if you want, lemon juice, pomegranate molasses and you can find this in Middle Eastern stores, Whole Foods and international sections of supermarkets, ground cumin, red pepper flakes and grated garlic. One secret ingredient I often use is the Turkish red pepper paste which gives a nice deep flavor, texture and color to Muhammara. Use the pulse option on the food processor and process the ingredients into a slightly coarse but cohesive mixture. Notice the coarse texture. If you want a smooth dip then you would process it longer. Then add finely chopped walnuts, olive oil, about salt and pulse it again to combine well. You can lightly toast walnuts for flavor if you want. You can serve Muhammara as a dip with pita chips. As a sandwich spread. Try it with Panini’s and wraps. It is fantastic with cream cheese and bagels. Serve the dip and make wavy patterns with the back of a spoon. Drizzle some olive oil. And garnish with walnuts and chopped herbs. Now if you enjoyed this video, please like, share and subscribe. Thanks for watching. See you next time.