Скачать или смотреть Muhammara | Mediterranean Dip | Spicy | Tangy

Smoky, tangy, and beautifully nutty — my homemade Muhammara is that dip you’ll keep going back to. A Mediterranean classic made with oven-roasted red peppers, toasted walnuts, and a drizzle of pomegranate molasses… every scoop hits just right ✨

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Ingredients:
3–4 red bell peppers
¼ cup breadcrumbs (lightly toasted)
40 g walnuts (lightly toasted)
2–3 garlic cloves
¼ tsp red chili flakes
⅛ tsp cumin powder
¼ tsp sumac powder
½ tsp chili paprika powder
2 tsp pomegranate molasses
¼ cup olive oil
Salt, to taste

For Garnish:
Pomegranate arils
Finely chopped parsley
Chopped walnuts
Drizzle of olive oil

Method:
1. Cut the red bell peppers into large pieces and remove the seeds and membranes. Place them on a baking tray lined with foil or parchment paper. Preheat the oven to 220°C and roast for 25–30 minutes, turning halfway through until the skin is charred and blistered. Transfer the roasted peppers to a bowl, cover, and let them steam for 10 minutes. Peel off the skin and allow them to cool completely.
2. Toast the base flavors:
Lightly toast the walnuts and breadcrumbs until golden and fragrant. Let them cool slightly.
3. Blend it all together:
In a food processor, add the roasted bell peppers, toasted walnuts, breadcrumbs, garlic cloves, red chili flakes, cumin powder, sumac, chili paprika, pomegranate molasses, and salt and olive oil. Blend until smooth. Adjust seasoning — add more salt, molasses, or chili flakes, if required.
4. Garnish and serve:
Spoon the Muhammara into a serving bowl. Garnish with pomegranate arils, finely chopped parsley, a sprinkle of chopped walnuts, and a generous drizzle of olive oil and enjoy❤️