Lebanon | Palestine | Turkey | Sauces | Peppers | Walnuts

Muhammara

(Middle Eastern spicy roasted pepper dip)

Yield: 2 cups


INGREDIENTS PREP AMOUNT
Red bell peppers 4
Walnuts toasted and chopped 3/4 cup
Breadcrumbs 1/2 cup
Garlic crushed 2-3 cloves
Lemon juice 1-2 tablespoons
Red pepper flakes 1 tablespoon
Cumin, ground 1 teaspoon
Salt and pepper To taste
Olive oil 1/2 cup

METHOD

Basic Steps:  Roast peppers → Peel → Blend
  1. Roast the peppers whole under a broiler or over a stovetop flame, turning frequently, until the skin on all sides has turned black. Remove to a large bowl and cover tightly with plastic wrap. Set aside to cool for 10 minutes. Once the peppers have cooled, peel off the blackened skin and remove the stems and seeds. Rinse them quickly in running water and pat dry.
  2. Chop the peppers roughly and place them, along with the rest of the ingredients except the olive oil, into a food processor or blender. Pulse to roughly chop the ingredients. Then with the processor or blender running, pour in the olive oil. Try not to puree the ingredients too much. You want the dip to have some texture.
  3. Adjust seasoning to taste and serve as a dip or spread with pita wedges, vegetables or kebabs.

VARIATIONS

  • Other Possible Additions: Chopped and sautéed onion; pomegranate molasses; paprika.
  • Muhammara is typically quite spicy. You can cut down on the red pepper flakes to adjust to your taste.

NOTES

  • Muhummara is popular in Lebanon, Palestine, Syria and Turkey, where it is called acuka in the western part of the country. Other spellings are moohummara or muhammarah.
  • Serve with grilled meats, fish and kebabs or as a spread or dip for bread or pita.