Muhammara Roasted Pepper Dip (Impression)

Lively spread from charred peppers and walnuts, sweet pomegranate molasses, and a tangy kick. You’ll love every bite.

# Liste des ingrédients:

→ Main Ingredients

01 - 4 sun-dried tomatoes (optional)
02 - 1 tablespoon lemon juice
03 - 2 tablespoons pomegranate molasses
04 - 1 teaspoon Aleppo pepper (or swap for 1/2 teaspoon chili flakes)
05 - 3 big red peppers (or use jarred roasted peppers as a swap)
06 - 1/2 cup raw walnuts (unsalted)
07 - 1/4 cup olive oil, extra virgin type
08 - 1 clove garlic, large
09 - 1/2 cup breadcrumbs
10 - 1/2 teaspoon salt
11 - 1 tablespoon tomato paste

→ Garnish

12 - Parsley leaves, freshly chopped
13 - Drizzle of extra pomegranate molasses
14 - Warm pita bread for dipping
15 - A sprinkle of chopped walnuts

# Étapes de préparation:

01 - Set your oven to 450°F (230°C).
02 - Rinse the red peppers, slice them in half, and scoop out all the seeds.
03 - Heat up a cast-iron skillet, place the peppers skin-side on the pan, and cook them until lightly blackened (5-6 minutes).
04 - Seal the skillet with foil and pop it into the oven. Bake until the peppers are extremely tender, around 30-45 minutes.
05 - Grab the skillet from the oven, cover it back with foil, and let the peppers sit untouched for 10 minutes. This softens them further, making the skins easier to peel away.
06 - Gently strip away the skins using your fingers or tongs. Discard the skins after.
07 - In a small dry pan over medium heat, stir the breadcrumbs around until they’re lightly brown. Put them aside.
08 - Using the same skillet, toss the walnuts for 3-4 minutes till they smell toasty. Remove and set those aside too.
09 - Combine the peeled peppers, toasted walnuts, breadcrumbs, and the rest of the ingredients inside a food processor.
10 - Blend everything until the mixture is mostly smooth, but still has a bit of texture. Scrape down the sides of the blender as you go.
11 - Spoon the muhammara into a bowl, decorate with a splash of pomegranate molasses, some parsley, and crunchy walnuts. Don’t forget the pita bread!

# Informations complémentaires:

01 - This popular dish, called muhammara, first came from Aleppo, Syria, and is now loved throughout the Middle East.
02 - Jarred roasted peppers can work too—just ensure you dab them dry before tossing into the mix.
03 - Store leftovers sealed in the fridge. It keeps well for up to 5 days.

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