Muhammara, Roasted Red Pepper & Walnut Dip

Another week, another red pepper dip (I made Balkan Ajvar a couple of weeks ago).  

Muhammara is a Syrian red pepper, walnut, and pomegranate molasses dip. I didn't have pomegranate molasses, so googled that balsamic vinegar is an acceptable substitute.  Muhammara also typically includes breadcrumbs, but I found mine was a good dippable/spreadable consistency without any.

4 roasted red pointed peppers
100g walnuts

4 tbsp extra virgin olive oil

1 garlic clove, peeled and crushed 

1 tbsp tomato paste

1 tbsp pomegranate molasses or balsamic vinegar

1/2 tsp smoked paprika

Salt and pepper to taste

Breadcrumbs to thicken if needed

Roast the peppers in an oven together with the peppers about 30 minutes at 200C.  These can also be roasted in an air fryer for a similar length of time.  Turn the peppers when they are beginning to blacken on the top.  When collapsed and charred,  take out of the oven and place in a sealed plastic bag (this helps loosen the skins). 

When cool enough to handle, discard the stalk, peel off the loosened skin, and scrape out the seeds and discard.  Don't worry if a few seeds slip out of your grasp.

Whizz all the ingredients together in a mini food processor, adding a heaped tablespoon of breadcrumbs at a time too runny, until you get a consistency you like.

Serve as a dip with crudités, warmed flatbreads, or sauce for pasta or salad potatoes.

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