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To make Muhammara, start with the best peppers. Choose two large red bell peppers. Roasting them brings out their sweet, smoky flavor. Preheat your oven to 450°F (232°C). Place the peppers on a baking sheet and roast for about 25-30 minutes. Turn them every so often. Look for blistered and charred skin.

How to Make Muhammara (Syrian Roasted Red Pepper Dip)

Craving a delicious dip that's bursting with flavor? Discover how to make Muhammara, a mouthwatering roasted pepper dip that's perfect for gatherings! Made with roasted red peppers, walnuts, garlic, and a touch of pomegranate molasses, this recipe is easy to follow and sure to impress. Dive into the full post for step-by-step instructions and tips to create a dip everyone will love. Click through to start your culinary adventure!
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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

½ teaspoon smoked paprika

½ teaspoon salt

2 tablespoons olive oil

Water to adjust consistency

Instructions
 

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.

    Blend the Ingredients: In a food processor, combine the roasted peppers, toasted walnuts, garlic, pomegranate molasses, tahini, ground cumin, smoked paprika, and salt.

      Process Until Smooth: Pulse the mixture until you achieve a smooth or slightly chunky consistency, depending on your preference.

        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.

          Taste and Adjust: Taste the dip and adjust seasoning as needed, adding more salt or pomegranate molasses for tanginess.

            Chill: Transfer the Muhammara to a serving bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.

              - Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                Presentation Tips: Serve the Muhammara in a shallow dish, drizzling a bit of olive oil on top before garnishing with a sprinkle of chopped walnuts and a few pomegranate seeds for a pop of color. Pair with warm pita bread or fresh vegetable sticks for a delightful appetizer!