June 26 2017
Muhammara (Red Pepper Dip)
How to prepare the Muhammara (Red Pepper Dip).
Learn from Yawmy how to make this delicious and easy Lebanese dip, and enjoy it as a tasty appetizer.
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Ingredients
• 2 red bell peppers
• 1 cup walnuts, toasted
• 1 clove garlic, roughly chopped
• juice of 1/2 lemon
• 1/4 cup panko bread crumbs (or substitute other bread crumbs)
• 1 Tbsp pomegranate molasses
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• sprinkle of cumin
• salt and black pepper
• 2 Tbsp olive oil
Preparation
• Place a rack at the top of your oven and preheat your broiler. Cut peppers in half and remove stems and seeds. Line a baking sheet with tin foil and place peppers on it, skin side
up.
• Broil peppers until skins are charred. This will vary greatly based on your broiler. (Mine takes about 15 minutes.) Remove from oven and, using a pair of tongs, place the peppers
in a large zip bag. Seal and set aside until peppers are cool enough to handle, 10-15 minutes.
• Once peppers are slightly cooled, peel off and discard the charred black skins. It's OK if some bits of skin still cling to the pepper.
• Add roasted peeled pepper halves to the bowl of a food processor along with all ingredients except for olive oil. Blend to combine, streaming in the olive oil. You can blend for less
time to leave the dip a bit chunky, or puree for longer until completely smooth.
• Scrape into a serving bowl. Serve with pita or lettuce leaves or use as a spread on sandwiches, etc. Enjoy!
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