MUHAMMARA RECIPE: Levantine bell pepper dip - all you need to know!
Author: 
Recipe type: Appetizer
Cuisine: Levantine
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 red bell peppers (alternatively, 11 oz bell peppers roasted fillets)
  • 1 tsp red hot chili pepper powder
  • 1 tsp cumin powder
  • 1/2 coarse breadcrumbs (alternatively, Panko)
  • 1 tbsp lemon juice
  • 1 tsp pomegranate molasses (alternatively, pomegranate juice)
  • 3 tbsp extra-virgin olive oil
  • 1 clove garlic
  • 1 cup walnuts
  • to taste table salt
Instructions
  1. ROASTING BELL PEPPERSI prefer to roast my bell peppers at home. Alternatively, you can opt for canned roasted bell pepper fillets.To roast the bell peppers, preheat the oven on 450° F (230° C). Then, rinse and dry the peppers, and place them over a baking tray lined with parchment paper. At this point, bake the peppers until well browned, flipping them every 15 minutes.Once ready, pour the peppers immediately into a freezer bag and seal. Let the peppers rest 30 minutes, then peel and reduce them into fillets discarding the seeds and the stems.
  2. BREAD AND WALNUTSConcerning the bread, you have two options. The first: toast some bread slices and blend them with a food processor until obtaining coarse breadcrumbs. Second option: use Panko.At this point, blend the walnuts until obtaining the same size of breadcrumbs, then mix with the bread.
  3. MIXING MUHAMMARANow, blend the bell pepper fillets along with the other ingredients except walnuts and bread. Finally, pour the bell pepper mixture into a bowl, and combine with the walnuts and breadcrumbs mixture. Stir with a spatula until consistent.
  4. STORING AND SERVINGOnce ready, I strongly recommend you to store the Muhammara covered into the fridge for at least 4 hours (best if one day) before serving.
Recipe by philosokitchen at https://philosokitchen.com/muhammara-recipe-bell-pepper-dip/