Muhammara is a delicious roasted red bell pepper and walnut dip from the Middle East. This vegan Arabic dip is slightly sour, slightly sweet, savoury, and nutty. It can also be used as a spread to make sandwiches and wraps taste even better.
Pre-heat the oven at 220°C (425°F). Line a baking tray with aluminum foil and brush with some olive oil. Cut the red bell peppers in half and place them on the baking tray with the cut side facing down. Apply some more olive oil on top. Bake for 25-30 minutes or until they get charred.
When the bell peppers are still hot put them in a bowl and seal the bowl with a cling wrap. Leave it like that for around 5 minutes. The steam released from the bell peppers will make peeling them easy. After 5 minutes, remove the cling wrap and peel the skin of bell peppers.
Dry roast the walnut kernels in a pan for 4-5 minutes on medium flame or until they start changing color and become fragrant. Switch off the stove and allow the walnut kernels to reach room temperature.
Put the bell peppers along with all the other ingredients into a grinding jar or food processor. Pulse to make a smooth paste.
Transfer muhammara to a serving bowl. Drizzle some olive oil and garnish with chopped parsley, chili flakes, and chopped walnuts.
Serve with toasted pita bread, vegetable sticks, or any snack of your choice.
Allow the bell peppers and walnuts to reach room temperature before putting them into the grinding jar.
You can also roast garlic with bell peppers for extra smoky flavor.
Add lemon juice carefully as pomegranate molasses is already sour.
While roasting walnuts, don't leave them unattended as they get burned very fast.
For a brighter color, you may add some Kashmiri red chili powder.
More recipe tips and tricks are given within the post above. Please refer them to make this recipe.