Muhammara — the Syrian dip with roasted peppers, walnuts and pomegranate molasses

Ingredients

• 4 large red peppers (or 1 400g jar of roasted peppers, well drained)
• 100 g walnuts, lightly toasted in a pan or in the oven
• 2 tablespoons pomegranate molasses
• 2 tablespoons extra-virgin olive oil (plus a little for serving)
• 2–3 tablespoons breadcrumbs
• 1 garlic clove, crushed
• 1 teaspoon ground cumin
• ½ teaspoon hot pepper (hot paprika or Aleppo pepper flakes)
• 1 teaspoon fresh lemon juice
• Salt to taste
• For garnish: a little olive oil, coarsely chopped walnuts and hot pepper flakes

Preparation steps

1. If using fresh peppers, roast them in the oven at 220°C for 20–25 minutes, turning them occasionally, until the skin blackens and blisters. Place them in a bowl, cover with cling film and leave for 10 minutes to “sweat”; then peel off the skin and remove the seeds.
2. Toast the walnuts in a dry pan over medium heat for 4–5 minutes, stirring, until fragrant. Let them cool slightly.
3. Place the walnuts in a food processor (or blender) and grind until they become small crumbs, but not a fine powder.
4. Add the well-drained roasted peppers, garlic, pomegranate molasses, cumin, hot pepper, lemon juice and a little salt. Blend until a homogeneous mass forms, but not completely smooth — muhammara should have some texture.
5. With the blender still running, slowly add the olive oil in a thin stream, until the mass thickens and emulsifies.
6. Add the breadcrumbs little by little until the dip reaches the desired density — it should be thick enough to stay on the spoon.
7. Taste and adjust the salt, lemon or pomegranate molasses to your liking. If you like it spicier, add a little hot pepper.
8. Transfer to a serving bowl, garnish with a little olive oil, coarsely chopped walnuts and hot pepper flakes. Serve at room temperature with warm pita bread, pita chips or fresh vegetables.

Time and servings

Preparation 15 minutes + cooking 25 minutes (with fresh peppers), or 15 minutes with ready jarred peppers. Servings: 6 people (one bowl of dip, ~400 ml).