Muhammara is a vibrant and flavorful dip that is thought to have originated in Aleppo, a city in Syria renowned for its culinary heritage.
This smoky spread has a slight sweetness from the bell peppers and balsamic vinegar - try with pita chips, naan, or veggies!
- 2 large red bell peppers, cut in half and seeds removed
- 1/2 cup walnuts
- 1/4 cup breadcrumbs
- 1/3 cup Greek Koroneiki EVOO
- 1 tbsp lemon juice
- 1 tbsp Walnut Strawberry Dark Balsamic Vinegar
- 2 tsp Ancho Chile Powder
- 1 tbsp Smoked Sweet Paprika
- 1 1/4 tsp salt
- pinch of pepper
- 2 garlic cloves
- 1 tsp ground cumin
Set your oven to bake at 400 degrees F. Set the peppers on lightly oiled baking sheets and bake them in the center of the oven for 20 to 30 minutes, or until the skins char and bubble up.
Remove from the oven and cover with aluminum foil to let the skins steam up. Using a paper towel, remove the skins and discard them. Give the roasted peppers a rough chop and place them into a food processor.
With the oven still on, lightly toast the walnuts in a dry pan about a minute or two. Do not let them burn. Add them into the food processor with the peppers. Add the remaining ingredients and process until mostly smooth. The spread will not be completely smooth, it will still have a slight texture. Taste and add more olive oil, salt and/or lemon juice if needed.
Pomegranate molasses is traditional in Muhammara but we've replaced that with our Walnut Strawberry Dark Balsamic Vinegar, which gives a lovely tangy sweetness.
You can sub out the Walnut Strawberry with one of our other flavors - try these!
- Pomegranate Dark Balsamic
- Strawberry Dark Balsamic
- Black Walnut Dark Balsamic
- Spicy Mole Dark Balsamic (contains chile powder and cumin so will add a little extra smokiness to the spread)
