Muhammara / Roasted Bell Pepper and Walnut Dip

Roasted bell pepper and walnut dip -specialty from Middle East

Muhammara is a popular condiment,dip or spread from Middle East originally from Syria.It is made with roasted bell peppers and walnuts and is served with Arabic mezze items, pita bread,or any snack or bread of your choice or serve it as a side dish with meal.It have a very nice smoky taste from roasted bell peppers and walnuts and a slight tang from pomegranate molasses.

When I tasted Muhammara at a restaurant I loved the flavors and want to try it at home and after searching I made this version .I don't have pomegranate molasses at home so substituted it with thick pomegranate syrup.It is a good and delicious substitute and a change from the regular tomato ketchup

Prep time-15 min

Cooking time-10 min
Cuisine-Arabic
type-dip/chutney

INGREDIENTS-

• Red bell peppers-3
• Pomegranate molasses-3 tsp
• Walnuts,chopped -3/4 cup
• Cumin seed powder-1 tsp
• Fresh Red chili- 3 *
• Extra virgin olive oil- 3.5 tbsp
• Lemon juice- 2 tsp
• Salt-to taste
• Bread slice - 1

PROCEDURE-

1. Toast the bread and let it cool down then grind to make crumbs.
2. Soak the walnuts in a cup of water for about 40 minutes.
3. Roast the whole bell peppers on open flame or under a broiler till charred and blackend from all the sides.
4. Peel the skin of the bell pepper and discard all the seeds and chop into small pieces.
5. Roast the fresh red chilies on direct flame and rub to peel the skin and then chop
6. In the mixer jar add chopped bell peppers, red chili, 2 tbsp bread crumbs,walnuts, salt, lemon juice and cumin.
7. Grind on slow speed till it become a paste then slowly add olive oil and grind to mix all.
8. Take out the dip in a glass jar and keep refrigerated.
9. It remain fresh for a week in refrigerator
10. Serve with pita bread or any snack of your choice

NOTE-You can use chili powder instead of using fresh red chilies.