traditional muhammara (syrian hot pepper dip)

Ingredients

• Servings: 8
• 2 sweet bell peppers, seeded and quartered
• 3 slices whole wheat bread, crusts removed
• 3/4 cup toasted walnuts, chopped
• 2 tablespoons lemon juice
• 2 tablespoons aleppo pepper
• 2 teaspoons pomegranate molasses
• 1 clove garlic, minced
• 1 teaspoon cumin seeds, coarsely ground
• salt to taste
• 1/2 cup olive oil
• 1 pinch sumac powder

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 40 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil.
• place the bell peppers with cut sides down the prepared baking sheet; roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
• toast the bread slices in a toaster and let cool; place into a resealable plastic bag, squeeze out air, seal bag, and crush with a rolling pin to make crumbs.
• transfer peppers to a bowl and tightly seal with plastic wrap. set aside until the skins of the peppers are loose, about 15 minutes; remove and discard skins. mash the peeled peppers with a fork.
• combine mashed peppers, bread crumbs, walnuts, lemon juice, aleppo pepper, pomegranate molasses, garlic, cumin, and salt in a food processor; pulse the mixture a few times to blend before running at lowest setting. slowly stream olive oil into the pepper mixture as it blends until integrated completely; transfer mixture to a serving dish. sprinkle sumac over the mixture to serve.