Cappadocia Walnut and Red Pepper Dip (Muhammara)
This Cappadocia Walnut and Red Pepper Dip, also known as Muhammara, is a savory, slightly sweet, and tantalizingly spicy spread that hails from the vibrant culinary traditions of the Mediterranean. It's a versatile condiment that pairs wonderfully with warm pita, fresh vegetables, or as a flavorful addition to sandwiches and grilled meats.
Equipment
- Food processor
- Dry skillet
- Measuring cups and spoons
- Serving bowl
Ingredients
- 1 cup Walnuts 100g
- 1 cup Roasted red peppers 7.5 oz / 212g jar, drained
- 2 cloves Fresh garlic minced
- 1/4 cup Extra virgin olive oil 60ml
- 2 tbsp Lemon juice 30ml
- 2 tbsp Pomegranate molasses 30ml
- 1/3 cup Bread crumbs 40g
- 1 tsp Ground cumin 2g
- 1/2 tsp Aleppo pepper flakes or substitute with 1/2 tsp smoked paprika and 1/4 tsp cayenne pepper
- Salt To taste
- Fresh mint for garnish optional
Instructions
- Begin by toasting the walnuts in a dry skillet over medium heat for 3-5 minutes, or until they're fragrant and lightly browned. This enhances their nutty flavor. Let them cool slightly before using.
- In a food processor, combine the cooled walnuts and minced garlic. Pulse until the walnuts are finely ground.
- Add the drained roasted red peppers to the food processor. Blend until the mixture forms a coarse paste.
- Pour in the extra virgin olive oil, lemon juice, and pomegranate molasses. Continue to process until the mixture becomes smoother and well combined.
- Sprinkle in the bread crumbs, ground cumin, and Aleppo pepper flakes. Process again until the mixture achieves a spreadable consistency. Season with salt to taste.
- If the dip is too thick, you can adjust the consistency by adding a tablespoon of water at a time until the desired texture is reached.
- Transfer the muhammara to a serving bowl. Garnish with a drizzle of olive oil and chopped fresh mint, if using.
- Serve at room temperature with an assortment of warm pita bread, crudites, or as a topping for grilled meats.
Notes
For a gluten-free version, substitute the bread crumbs with gluten-free bread crumbs or ground almonds.
The dip can be stored in an airtight container in the refrigerator for up to one week.
If pomegranate molasses is not available, a good substitute is a mixture of 1 tablespoon of honey mixed with 1 tablespoon of lemon juice.