Who knows how to pronounce it? All you need to know is that it’s delicious. Roasted red peppers, walnuts, garlic, and spices. It’s perfect for dipping with toasted pita or crackers, or as a spread for sandwiches. Muhammara is a Syrian dip, so when you make it for your friends, make sure to tell them that, and when they ask you where Syria is, just smile and walk away.
This recipe is pretty simple. All you have to do is roast 3-4 red peppers in a 425 degree oven for about thirty minutes, or until charred. Then cover them with foil and let steam for ten minutes to help peel the skin. In the meantime, prepare the other ingredients: garlic, cumin powder, cayenne, pepper, and parsley or cilantro (whichever you prefer). You’ll need to dry toast the walnuts in a pan over medium heat until fragrant and golden. Once the peppers are done, simply peel away the skin and toss them into a blender with the rest of the ingredients, puree until smooth and serve with pita or crackers.
3-4 red peppers
1/2 cup walnuts
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon cayenne pepper
handful cilantro or parsley
Pre-heat oven to 425. Prepare red peppers by cutting down on all sides, discarding ribs, seeds, and tops. Line on baking sheet and drizzle with olive oil, and a liberal amount of salt and pepper, toss to coat. Bake for thirty minutes or until charred, remove and cover for ten minutes. In the meantime, peel two cloves of garlic and toast 1/2 cup walnuts over medium heat until golden and fragrant. Once peppers are done, remove skin and place into food processor along with walnuts, garlic, cilantro, cumin, and cayenne pepper. Process to a smooth puree. Taste for seasonings and season with salt and pepper
*Note: Red peppers tend to be sweet so you may need to adjust the level of seasoning to balance out this natural sweetness.
Serve with toasted pita or crackers and enjoy!
handful parsley or cilantro