How to Make Muhammara Flavorful Roasted Pepper Dip

Ingredients

• 2 large red bell peppers, roasted and peeled
• 1 cup walnuts, toasted
• 3 tablespoons pomegranate molasses
• 2 cloves garlic, minced
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 2 tablespoons olive oil
• to taste water to adjust consistency

Instructions

1. Prepare the Peppers: Start by roasting the red bell peppers. Preheat your oven to 450°F (232°C). Place the peppers on a baking sheet and roast for about 25-30 minutes, turning occasionally, until the skin is blistered and charred. Let them cool, then peel off the skin and remove the seeds.
2. Blend the Ingredients: In a food processor, combine the roasted peppers, toasted walnuts, garlic, pomegranate molasses, tahini, ground cumin, smoked paprika, and salt.
3. Process Until Smooth: Pulse the mixture until you achieve a smooth or slightly chunky consistency, depending on your preference.
4. Adjust Consistency: While the processor is running, slowly drizzle in the olive oil. If the dip is too thick, add cold water, one tablespoon at a time, until you reach your desired consistency.
5. Taste and Adjust: Taste the dip and adjust seasoning as needed, adding more salt or pomegranate molasses for tanginess.
6. Chill: Transfer the Muhammara to a serving bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.