Muhammara is a Syrian dip. A tasty mezza option. you can add it to sandwiches, or scoop it on top of main bbq dish, or just have it with pita bread. The dip can be a bit spicy if you like spice, you can control the spice level to you preference.
This recipe is made to be as healthy as possible. I don’t use sugar nor breadcrumbs and it still taste the same as the traditional Syrian recipe.
Serving for 4 people
Time to make: 30 mins
To start making this recipe, you will need the following:
- 2 red bel peppers
- 1 cup of walnuts
- 1 garlic clove
- 1/2 tsp sea salt
- 1 tsp paprika
- 1 tsp chili flakes
- 1 tbsp balsamic vinegar glaze
- 4 tbsp of olive oil (I used the Governor premium oil)
I prefer to grill the red bel peppers until it is slightly burned on each side. If you do not have a grill, you can use your oven. Preheat the oven to 425 degrees F. Then brush the red bel peppers with olive oil. Place them on oven-safe pan and let it in the oven for 30 min, turning them over once or twice.
Once the red bell pepper is ready, transfer to a bowl and then peel the skin with a fork. Remove seed and slice them into small stripes.
Now, using a blender or large food processor, combine all the ingredients together. combine the roasted red pepper strips with 4 tbsp olive oil, walnuts, , Chili flakes, salt and paprika. Blend into a smooth paste.
Using a serving plate, transfer the dip and let stay to cool down before serving. You can drizzle the dip with olive oil. Serve with Pita or chips.
This dip can be refrigerated up to one week.