This roasted red pepper dip popped into my life via America’s Test Kitchen, a show we routinely watch to fall asleep to. I was incredibly intrigued when they mentioned that this is a Syrian version of our Spanish favourite, Romesco Sauce. This tasty dip uses Aleppo pepper flakes and sumac which I don’t use regularly in my cooking but had some at home. Like Romesco, it uses a nut to thicken the dip but Instead of almond flour, the recipe calls for toasted walnuts. Boy, what a difference, the walnuts lend a delicious earthy flavour. This dip is definitely going to be in our repertoire.
Muhammara
Makes about 250 mL (1 cup)
Ingredients:
- 2 red peppers, roasted and peeled
- 60 mL EVOO, divided (additional may be required)
- 113 g shelled, toasted walnuts
- 15 g roasted garlic purée
- 30 g tomato paste
- 15 mL pomegranate molasses I used (see notes)
- 5 g Aleppo pepper flaked
- 5 g sumac
- 2-3 g salt
Directions:
- Toast the walnuts with a little of the olive oil until golden and you can smell them. Allow to cool.
- Combine all of the ingredients in the bowl of your small food processor (I used a magic bullet because I wanted it smooth) and process until smooth. You may wish to add olive oil until the desired consistency is achieved.
- Garnish with a few chopped, toasted walnuts.
Notes:
- The recipe I used had quite a bit of breadcrumb which I have deleted from the recipe because I found it made the dip too thick and thickened it as the dip aged. I prefer a slightly runnier dip.
- I substituted the balsamic vinegar for the pomegranate molasses because I didn’t have any and it was fine, to be honest, it’s just a building flavour and doesn’t depend on it entirely.
- We used the dip as a topping for lamb burgers we had and it was OUTSTANDING!
Oh! This is one of my favorite appetizers. I have a friend of Moroccan descent and I have had it at his house many times. I’ve actually never made it. So, now I can try your recipe. Looks delicious.
LikeLike
This has me curious, Eva. I can’t say I have most of the ingredients on hand, but I may just make a special expedition…
LikeLike
Interestingly that even though I’ve made many sweet pepper dips, I don’t think I’ve ever had Muhammara. Great combination of peppers, walnuts, and pomegranate molasses. Delicious!
LikeLike
I’ve never made muhammara, but I love romesco, so I need to do this. Really terrific dish — thanks.
LikeLike
I had no idea they were related! My romesco from scratch uses almonds, but like in pesto, any nut/seed can substitute. I just used pomegranate molasses in a barbecue sauce! It worked really well. Great recipe.
LikeLike
Oh i have to try this! I do like romesco sauce intermingled with beans and on sandwiches etc. look forward to trying this variation and have the pom molasses. It looks so rich and beautifully vibrant. I could see the toasted walnuts being delicious here.
LikeLike
I was introduced to red-pepper-walnut paste through the one of the Katzen cookbooks … not Moosewood, but one of the other ones. Hers doesn’t have many of your other ingredients = like sumac, so I’m really curious to know what your version tastes like!
LikeLike
The flavors in this dip are calling my name! I can’t wait to have an excuse to make a batch 🙂
LikeLike
The pepper spread is one of my favourites!
angiesrecipes
http://angiesrecipes.blogspot.com
LikeLike
I completely disagree about eliminating pomegranate molasses, Eva. To me it is the signature flavor of muhammara. Balsamic is nothing like it. I posted a recipe for this nearly ten years ago and still make it every fall. I use bread, too. My favorite choice is whole wheat sourdough baguette. Put some of it in the dip and spread dip on the rest of it. https://thekalechronicles.com/2012/08/29/a-little-heat-muhammara/
LikeLike
Thanks for the advice, Sharyn. Fortunately, I have since found pom molasses and will make it again with this elusive ingredient next time. Hope you are well.
LikeLike
I’m fine, Eva. I love pomegranate molasses — it has a sweet and tart flavor unlike anything else. It’s really good on beets, too.
LikeLike