This amazing and vibrant Syrian dip is a cornucopia of flavours and textures. A melding of red pepper, walnut and finished with a pomegranate molasses. It's a sweet, sour, savoury and incredibly creamy dip. Perfect with breads, vegetables or chips.
Place the red peppers and chilli in a small roasting tin. Place the walnuts in a separate tin. Put both trays in oven to roast.
1. Roast the walnuts for 5 minutes then remove to cool completely.2. Roast the chillies for 10 minutes then remove stalks and leave to cool (you can remove the seeds too if you want to reduce the spice).3. Roast the bell peppers for 30 mins until soft and lightly charred. Remove and cover in plastic for 5 minutes to allow sweating (this helps the skins slide off easily). Remove and discard the skins and seeds, then roughly chop.
Place the peppers, chilli, walnuts and all the other ingredients into a food processor. Season with a little salt and pepper then pulse blend into a semi-smooth consistency. You can also do this with a stick blender.
Arrange on a serving platter or bowl and drizzle over a little more extra virgin olive oil and pomegranate molasses and a sprinkling of fresh parsley if you like.
Notes
Muhammara pairs beautifully with an array of Middle Eastern or Mediterranean small plates. Its adaptability seamlessly complements various dishes. Discover more with my extensive Middle Eastern and Mediterranean recipes at cookeatworld.com.
To maintain freshness, refrigerate Muhammara for up to one week, tightly sealed in plastic wrap or an airtight container. Bring to room temperature before serving for peak flavor.
For extended preservation, store Muhammara in an airtight container in the freezer for up to three months. Allow it to thaw completely at room temperature before enjoying.