Muhammara is a summertime staple! This easy roasted red pepper dip is perfect for wraps, sandwiches, dipping, and more!
Servings: 8 people
- 2-3 roasted red peppers (I like the store bought jarred peppers for convenience, see notes for roasting yourself)
- 2/3 cup walnut pieces
- ½ cup panko bread crumbs (choose gluten free if needed)
- ¼ cup sun dried tomatoes (I prefer the ones packed in oil for great consistency in the dip)
- ½ teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon aleppo pepper (optional)
- 2 garlic cloves
- 2 Tablespoons pomegranate molasses, found at Whole Foods, and in ethnic markets
- ½ t salt more to taste
- up to a ½ c warm water to thin it out
Place the panko bread crumbs in a skillet over medium heat and toast until slightly brown. Set aside.
Place walnuts in a skillet over medium heat and toast until slightly fragrant. Set aside.
Place peppers, sun dried tomatoes, all seasonings, and toasted panko breadcrumbs into your food processor. Process until it forms a thick paste. Thin as needed with warm water to reach a dippable consistency, probably 1 or 2 Tablespoons of water.
Add toasted walnuts to the food processor. Pulse a few times to incorporate the walnuts, but be sure to leave a few chunks remaining.
Serve with pita and enjoy!
To roast your own red peppers: Preheat oven to 400. Cut and trim pepper (remove seeds, stem, and white membrane). Drizzle with olive oil and place on a baking sheet lined with parchment. Roast in the oven for 30-45 minutes, until charred. I like to flip the pieces over half way through.
I like to garnish my Muhammara with a drizzle of olive oil, some fresh parsley, and a few walnut pieces