Muhammara (Syrian Hot Pepper Dip)
A wonderful hot pepper dip that goes great on Syrian Pita bread.
Servings 4
Calories 468kcal
Ingredients
- 2 red bell Peppers Seeded and quartered
- 3 Slices whole wheat bread crusts removed
- 3/4 cup walnuts chopped
- 2 Tablespoons lemon juice fresh
- 2 Tablespoons Aleppo Pepper ground
- 2 teaspoons Pomegranate molasses
- 1 clove garlic minced
- 1 teaspoon cumin ground
- pinch salt to taste
- 1/2 cup olive oil
- 1 pinch sumac
Instructions
- Line a baking sheet with aluminum foil
- Place the bell peppers skin side facing up onto the foil, roast in a broiler until the skins turn black and blistered this should take about 5-10 minutes.
- Remove the peppers and place them in a bowl and cover with plastic wrap, set aside for about 15 minutes Meanwhile, toast the bread in a toaster and let cool.
- Put the toast inside a plastic ziplock bag and seal then crush the toast with a rolling pin to make crumbs.
- Remove the plastic wrap from the bell peppers and remove the skin from the peppers and mash them with a fork.
- In a food processor, combine the mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin and salt. Pulse a few times and then put on low and slowly add in the olive oil until combined. Put the mixture into a serving dish and sprinkle with some sumac and if you would like, garnish with a few walnuts.
- Enjoy with Syrian Pita Bread
Nutrition
Calories: 468kcal | Carbohydrates: 18g | Protein: 7g | Fat: 43g | Saturated Fat: 5g | Sodium: 154mg | Potassium: 372mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3061IU | Vitamin C: 79mg | Calcium: 68mg | Iron: 3mg