Muhammara- one of our favorite ways to enjoy pepper season
It is finally pepper season and one of our favorite ways to enjoy that is making this Syrian dip, loaded with roasted nuts, roasted garlic and topped with pomegranate molasses. Muhammara is delicious served with over grilled vegetables or scooped up with pita chips, cucumbers, or if you're really feeling the pepper fever, more raw sliced peppers! It is easy to make and hard to resist.
1 lb fresh sweet peppers (Jimmy nardello, Espelette, bell or similar)*
1 cup toasted walnuts or hazelnuts*
1 head garlic, roasted until tender and peeled *
2 Tbsp lemon juice
2 tsp smoked paprika
1 tsp Moondog's Farm Chili powder*
2 Tbsp tahini
Salt to taste
Pomegranate molasses to drizzle on top (a thick balsamic vinegar is a fine substitute)
*all items that can be purchased in our online store
Preheat oven to 550℉ or as high as it will go. Lay the whole peppers on the sheet tray and roast them until the skin is blistered and burnt, about 12-15 minutes, turning them halfway through. Once they are cooked, place them in a large metal bowl and cover it with seran wrap. This will steam the peppers and make them easier to peel. Once they are cooled, peel the skin off the peppers— it’s ok if there is a little skin left over. Discard the seeds and stems, and place the roasted pepper flesh in a food processor with all the remaining ingredients. Pulse until it forms a smooth paste. Taste for seasoning, adjust to your liking. Place muhammara in a beautiful bowl, drizzle pomegranate molasses and a sprinkling of chopped nuts on top. Enjoy with fresh pita!