MUHAMMARA ~ WALNUT AND RED BELL PEPPER DIP
Sweet and spicy Middle Eastern style dip made with walnuts and roasted red bell pepper originating from Aleppo, Syria.
Servings 4
Equipment
- Chopper
- Oven
Ingredients
- 3 large red peppers red capsicum
- 1 cup walnuts
- 4 tablespoon olive oil
- 2 slices of bread white or brown
- 1 tablespoon chopped garlic
- 1 tablespoon paprika powder
- 1 teaspoon Aleppo chili powder/cayenne pepper or you can also add red chili powder
- 1 teaspoon cumin powder
- 2 tablespoon pomegranate molasses substitute with tamarind pulp + 1 teaspoon Jaggery
- 1 tablespoon lemon juice
- ¼ teaspoon Salt
Instructions
- Preheat oven to 250 degrees C.
- Cut the red capsicum into four pieces and discard the seeds. Place the capsicum on a baking tray and drizzle some olive oil. Grill for 15 to 20 minutes, peel and set aside.
- Heat a pan and dry roast 1 cup whole walnuts, cool, and set aside.
- In a chopper, add toasted walnuts and grind to a powder along with two slices of bread.
- Now add roasted and peeled red capsicum, 1 tablespoon chopped garlic, 1 tablespoon paprika powder, 1 teaspoon Aleppo chili powder/cayenne pepper, 1 teaspoon cumin powder.
- 2 tablespoon pomegranate molasses, 1 tablespoon lemon juice, and salt.
- Grind all the ingredients to a smooth paste, it is fine if the dip is a bit chunky and not smooth.
- Chill in the refrigerator for an hour and serve with pita bread, kababs, or veggies and enjoy as a dip.
Video
Notes
Instead of paprika and cayenne pepper; just add 1 teaspoon red chili powder and 1 teaspoon Kashmiri red chili powder for color or just add as per your taste... just take care not to make it too spicy.
Instead of pomegranate molasses; just add 1 tablespoon of tamarind mixed with 1 teaspoon jaggery (gud).
The taste will not be exactly the same but it will be equally good as a chutney or dip.