Muhammara is served as a condiment with grilled meats and chicken. It is also great as a dip or a sandwich spread.   Place walnuts in a food processor and process until finely chopped. Drain roasted red peppers, reserving liquid. Place in the processor with remaining ingredients. Process until almost smooth, adding reserved red pepper liquid and a little water if needed to obtain a dip consistency. Variation: For a mellower Muhammara, blend it into 8 oz of softened cream cheese. NOTE: The hot pepper paste is preferred in this recipe. However, the concentrated paste, which is available in supermarkets, may be used.

MUHAMMARA & (Roasted Red Pepper and Walnut Dip)

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Category

Appetizers

LENTIL SOUP SPICE

SESAME TAHINI SAUCE SPICE

Servings

Makes 3 cups

Author

Makes 3 cups
  • 1 1/2 cups walnuts
  • 1 16 oz jar roasted red peppers
  • 1/3 cup hot pepper paste* OR 1 Tbsp concentrated hot pepper paste
  • 1/2 cup plain bread crumbs
  • 1 Tbsp pomegranate syrup*
  • 2 Tbsp olive oil
  • 2 tsp Aleppo pepper* or hot chile
  • 2 tsp SPICE BAZAAR SESAME TAHINI SSPICE