Roasted Red Pepper and Walnut Muhammara

A thick, brick-red dip, both creamy and textured. You can taste the sweetness of charred peppers, the crunch of toasted walnuts, and a sharp acidic finish.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 433
• Protein: 6 g
• Carbs: 25 g
• Fat: 33 g

Ingredients

• 3 piece Red bell pepper ( whole )
• 100 g Walnut kernel ( toasted )
• 50 g Breadcrumbs ( fine )
• 1 piece Garlic ( minced )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 4 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Hot pepper en poudre
• 1 pinch Fleur de sel
• 2 tbsp Pomegranate molasses

Instructions

1. Roast the peppers

   Place the peppers under the oven broiler. The skin should blister, blacken, and loosen. Turn them regularly for even cooking.

2. Peel and seed

   Seal the hot peppers in a bag or a covered bowl for 10 minutes. The steam helps the skin peel off easily. Remove the skin, seeds, and white membranes.

3. Toast the walnuts

   Toast the walnuts in a dry pan for a few minutes. When a nutty aroma develops and they turn slightly golden, they are ready.

4. Blend and emulsify

   In a mortar or food processor, grind the peppers, walnuts, garlic, breadcrumbs, pomegranate molasses, and spices. Drizzle in the olive oil to bind everything together. The texture should remain rustic, not a smooth puree.

Chef's tips

• Don't skip resting the peppers in a covered bowl; it's the key to easy peeling.
• Keep a few walnut pieces for garnish to add visual depth.
• If it's too thick, loosen it with a spoonful of warm water instead of adding too much oil.

Storage

Keeps for 3 to 4 days in the refrigerator in an airtight jar. The oil will solidify, so take it out 15 minutes before serving.