Syrian Muhammara Red Pepper (Print)

Smoky and tangy dip featuring roasted red peppers, walnuts, and pomegranate molasses, ideal for appetizers.

# Components:

→ Vegetables

01 - 3 large red bell peppers
02 - 2 garlic cloves

→ Nuts & Seeds

03 - 1 cup (120 g) walnuts, lightly toasted
04 - 2 tbsp gluten-free breadcrumbs
05 - 1 tbsp toasted sesame seeds (optional)

→ Spices

06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp Aleppo pepper or red chili flakes
09 - 1/2 tsp salt
10 - Freshly ground black pepper, to taste

→ Liquids

11 - 2 tbsp pomegranate molasses
12 - 2 tbsp extra virgin olive oil
13 - 1–2 tbsp lemon juice, to taste

# Directions:

01 - Preheat the oven to 425°F. Arrange red bell peppers on a baking tray and roast for 20–25 minutes, turning occasionally until skins are charred.
02 - Place roasted peppers in a bowl, cover, and let steam for 10 minutes. Peel skins, remove seeds and stems.
03 - In a food processor, pulse roasted peppers, toasted walnuts, garlic, gluten-free breadcrumbs, cumin, smoked paprika, Aleppo pepper, salt, and black pepper until coarsely mixed.
04 - Add pomegranate molasses, olive oil, and lemon juice to the mixture. Process until smooth with some texture. Adjust seasoning as needed.
05 - Transfer to a shallow bowl, drizzle with olive oil and sprinkle toasted sesame seeds if desired. Serve with fresh pita, crackers, or vegetable sticks.

# Chef Secrets:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • The pomegranate molasses does something almost magical—it adds a complexity that makes people ask what that secret ingredient is.
  • It's naturally vegan, but nobody will notice or care because it's too delicious.
02 -
  • The peppers absolutely must be charred—this isn't optional; the char is where the depth comes from, and without it, you're missing the soul of the dish.
  • Pomegranate molasses is not optional either, and it's not the same as molasses or concentrate; seek it out in Middle Eastern markets or online because the real thing changes everything.
  • Don't overprocess—you want texture, not baby food; stop before it becomes completely smooth or you'll lose what makes it interesting.
03 -
  • If you can't find pomegranate molasses, you can approximate it by simmering pomegranate juice with a touch of sugar until it's reduced and thick, but it won't be quite the same.
  • Grilling the peppers over an open flame instead of roasting them adds a different kind of smoke—it's worth trying both ways to see which one speaks to you.
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