Roasted Red Pepper & Walnut Dip (Muhammara)
my version of muhammara – a traditional, vibrant middle eastern red pepper and walnut dip with toasted pita bread on the side
servings: 8-12
Ingredients
Scale
- 3 lbs red bell peppers, halved lengthwise + stemmed
- olive oil
- 4 oz walnuts (approximately 1 cup)
- 2 oz fresh whole grain bread, cubed ½”
- 4 large pita bread, cut into quarters
- kosher salt
- 2 tbsp lemon juice
- 1 tbsp pomegranate molasses, plus more for drizzling
- 1 tsp paprika
- ½ tsp aleppo pepper (or crushed red pepper)
- 2 tbsp pomegranate seeds
- 2 tbsp chopped chives
Instructions
- Preheat the oven to 450°F. Place the red peppers onto a sheet pan and drizzle with olive oil. Toss well to evenly coat the peppers. Lay them out into an even layer, cut-side down. Roast the peppers for about 45 minutes, until slightly blackened and fully softened. Let cool to room temperature.
- Meanwhile, add the walnuts and cubed bread to another sheet pan. Drizzle generously with olive oil and toss to coat. Spread the walnuts and bread into an even layer. Season with a pinch of salt. Toast for 5 minutes, or until crisp and fragrant. Transfer a ¼ cup of the walnuts to a cutting board and roughly chop them. Transfer the remaining walnuts and bread to the bowl of a food processor and let cool.
- Arrange the quartered pita bread into an even layer on the same sheet pan. Drizzle with olive oil and season with a pinch of salt. Toast in the oven for 8-10 minutes, or until golden and crisp. Let cool.
- When the red peppers are cooled, peel and discard the skins. Add the peppers to the food processor, along with the lemon juice, pomegranate molasses, paprika, aleppo pepper, and 2 tablespoons of olive oil. Pulse until combined (the dip should be creamy but still have texture). Season with salt to taste.
- Spread the dip onto a platter or serve it in a bowl. Top with the remaining walnuts, pomegranate seeds, chives, and a few extra drizzles of pomegranate molasses. Serve with the toasted pita bread alongside.