Chargrilled Sweet Pepper & Walnut Dip

Name: Chargrilled Sweet Pepper & Walnut Dip
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: 1 tsp Aleppo pepper flakes (optional); 500 g/1 lb 2 oz roasted sweet pointed peppers (see Roasted Vegetables); finely chopped mint leaves, to sprinkle sea salt; 75 g/2½ oz/¾ cup walnut halves, roughly chopped; ¼ tsp cayenne pepper; 2 tbsp pomegranate molasses; 55 g/2 oz/⅔ cup fine breadcrumbs; 2 tbsp olive oil, plus extra to drizzle; warm Arabic Bread or Toasted Triangles, to serve (optional); ½ tsp paprika; ½ tsp ground cumin

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

The Arabic title of this pesto-like dip, muhamara, means reddened or crimsoned. This recipe is traditionally made using sun-dried Aleppo peppers, finely chopped to a coarse paste. These peppers, which hail from Syria and neighbouring Turkey, have a high oil content and a hint of earthy smokiness in their flavour. It isn’t easy finding Aleppo pepper paste in the West, but Aleppo pepper flakes are readily available. The most popular recipes for this dip involve puréeing, but I prefer it chunk

Ingredients

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