Traditional Muhammara Syrian Hot Pepper Dip

Ingredients

• 2 large red peppers
• 1 cup walnuts
• 1/4 cup breadcrumbs
• 2 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 2 tablespoons pomegranate molasses
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions

1. Preheat the oven to 425F (220C). Place the red peppers on a baking sheet and roast for about 25 minutes, or until the skin is blackened and the peppers are soft.
2. Let the peppers cool slightly, then peel off the skin and discard.
3. In a food processor, combine the roasted peppers, walnuts, breadcrumbs, garlic, cumin, smoked paprika, chili powder, pomegranate molasses, and olive oil. Blend until smooth.
4. Season with salt and pepper to taste.
5. Serve with toasted pita bread.

Interesting Facts

• Muhammara is a traditional Syrian dish usually served as a dip.
• The name Muhammara comes from the Arabic word for “reddened”, referring to the red peppers used in the recipe.
• Pomegranate molasses is a thick syrup made from pomegranate juice, sugar, and lemon juice.