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Muhammara (Roasted Red Pepper Dip)

Yields6 ServingsPrep Time45 minsTotal Time45 mins

Muhammara (Arabic: محمرة‎ "reddened") or mhammara is a hot pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. In western Turkey, muhammara is referred to as acuka.

Muhammara is eaten as a dip with bread, as a spread for toast, and as a sauce for kebabs, grilled meats, and fish.

 7 oz jar roasted red peppers, drained
 ⅔ cup fine fresh bread crumbs
 ⅓ cup walnuts, toasted lightly and chopped fine
 3 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
 1 tbsp fresh lemon juice, or to taste
 2 tsp pomegranate molasses (available at Middle Eastern markets)
 1 tsp ground cumin
 ½ tsp dried hot red pepper flakes
 ¾ cup extra-virgin olive oil
 toasted pita triangles as an accompaniment
1

In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually.

2

Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.

Nutrition Facts

Servings 6