Spicy Red Pepper Dip
Cook (ahead) together. Eat our new favorite dip together.
Smoky, sweet and spicy, the layers of flavor in this red pepper dip make it a standout. It’s chunky texture works well served with pita wedges, crackers or vegetables.
The smoky flavor comes from broiling fresh red peppers, and the little bit of extra time it takes to prepare them is worth it (versus using bottled or canned red peppers). Some of the ingredients may seem exotic if they’re new to you, but we’ve found them in our local stores. Bonus: they keep well for an extended time.
The dip is easy to make a day ahead. When served for a crowd, it’s beautiful on a buffet table with its deep red color, drizzle of pomegranate molasses and chopped walnuts on top.
Spicy Red Pepper Dip (Muhammara)
Yield: about 2 1/2 cups
prep time: 10 Mcook time: 25 Mtotal time: 35 M
A classic Middle Eastern dip with intriguing texture and a sweet-and-spicy, smoky taste. Delicious paired with crackers, pita bread or vegetables. Vegan and gluten free.
ingredients:
- 1 cup walnuts, plus a few for topping
- 3 large red bell peppers
- 1/2 cup gluten free panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons harissa paste
- 1 tablespoon tahini
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon sweet and spicy paprika
- 2 tablespoons pomegranate molasses, plus more for topping
- 1/2 teaspoon salt, to taste
instructions:
How to cook Spicy Red Pepper Dip (Muhammara)
- Place rack in upper third of oven and set heat to broil. Place red bell peppers on baking sheet and broil, turning until each side is charred and pepper is softened, about 12-15 minutes.
- Place the bell peppers in a medium bowl and seal with plastic wrap or put them in a one gallon plastic bag. Let peppers steam for about 10 minutes, which will allow them to cook a little more and make them easier to peel.
- Move rack to center of oven and preheat to 350°. Place walnuts on a rimmed baking sheet and toast, stirring occasionally, for 8-10 minutes until beginning to brown and becoming fragrant. Set aside.
- With a paring knife, peel as much of the skin that will easily come off from the red peppers. Core and remove the seeds and white membrane.
- Place bell peppers, breadcrumbs, olive oil, harissa paste, tahini, lemon juice, paprika and 2 tablespoons pomegranate molasses in a food processor. Set aside 6 walnuts and add the remainder to the mixture. Pulse until well-combined and nearly smooth. Dip should have a somewhat chunky texture. Season with salt, to taste.
- Serve immediately or refrigerate until ready to serve.
- To serve, scoop dip into a small serving bowl. Drizzle with pomegranate molasses. Coarsely chop remaining walnuts and sprinkle on top.
Burnt Toast Food Blog, 2019
