Red Pepper Dip With Walnuts And Pomegranate

Name: Red Pepper Dip With Walnuts And Pomegranate
Total time: 30 min
Yield: about 3 cups
Cuisine: mediterranean
Ingredients: 2 1/2 pounds red bell peppers; 1 small hot chili, like Fresno or hot Hungarian; 1 1/2 cups walnuts, coarsely ground; 1/2 cup crumbled wheat crackers; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons pomegranate molasses, more to taste (see note); 1/2 teaspoon ground cumin, more for garnish; 3/4 teaspoon salt; 1/2 teaspoon sugar; 2 tablespoons olive oil, more for garnish; 8 pita breads

Recipe from Paula Wolfert

Adapted by Amanda Hesser

Total Time: 30 minutes
Rating: 5(27)
Comments: Read comments

This dish, called muhammara, is a beautiful coarse purée of roasted red peppers, chilies, walnuts, garlic and pomegranate molasses. —Amanda Hesser

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Ingredients

Yield:about 3 cups

2½pounds red bell peppers
1small hot chili, like Fresno or hot Hungarian
1½cups walnuts, coarsely ground
½cup crumbled wheat crackers
1tablespoon freshly squeezed lemon juice
2tablespoons pomegranate molasses, more to taste (see note)
½teaspoon ground cumin, more for garnish
¾teaspoon salt
½teaspoon sugar
2tablespoons olive oil, more for garnish
8pita breads

Ingredient Substitution Guide

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Preparation

Step 1
Roast peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off skins; slit peppers open and remove stems, membranes and seeds. Spread peppers, smooth side up, on a paper towel and let drain for 10 minutes.
Step 2
In a food processor, grind walnuts and crackers with lemon juice, pomegranate molasses, cumin, salt and sugar until smooth. Add bell peppers and process until puréed and creamy. With machine on, add olive oil in a thin stream. Add chili to taste. If paste is too thick, thin with 1 to 2 tablespoons water. Refrigerate overnight.
Step 3
To serve, let dip come to room temperature and sprinkle with cumin and olive oil. Toast pitas in a 350-degree oven, and cut into triangles. Serve with dip.

Tip

Pomegranate molasses, available from several makers, is $5 to $7 for 10 to 12 ounces at Kalustyan's, 123 Lexington Avenue (28th Street); (212) 685-3451.

Ratings

5 out of 5

27 user ratings

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Comments

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breagha1 month ago

use Aleppo pepper

hz4 years ago

Have used fine homemade sourdough breadcrumbs, and also tried it with no crumbs at all - the ground walnuts are a substantial thickener. Added small cloves of minced garlic mashed with salt. My peppers were sweet enough so no added sugar needed. Just a touch of pom molasses.

Judi7 years ago

I've made this with red pepper flakes and a hot chili; roasted jarred peppers and freshly roasted; wheat crackers, breadcrumbs, gluten free panko, and regular panic; regular and Meyer lemon juice; no matter what, it is always exclaimed over and Hoovered down. This recipe delivers the best "wow" payoff for the least effort...it's on our table every time we serve Middle Eastern food (which is often!).

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