Muhammara is a rich and smoky red pepper dip that originated in Aleppo, Syria — a city celebrated for its bold flavors and famous peppers. Made with roasted red peppers, walnuts, olive oil, and Aleppo pepper, Muhammara is known for its perfect balance of smoky, tangy, nutty, slightly sweet, and mildly spicy flavors.
This version comes to us courtesy of Lamee AttarBashi and uses LAMEISE Turkish Aleppo Pepper and Jordanian Sumac to add warmth, brightness, and depth to every bite. Serve it as part of a mezze spread, alongside grilled meats, or simply with warm pita bread.
INGREDIENTS
* 3 red bell peppers
* 1/2 cup walnuts
* 2 tbsp breadcrumbs
* 1/4 cup extra virgin olive oil
* 2 garlic cloves, minced
* 2 tbsp pomegranate molasses
* 2 tsp LAMEISE Turkish Aleppo Pepper
* 1 tsp salt
* 2 tsp LAMEISE Jordanian Sumac
INSTRUCTIONS
Roast the Peppers
Wrap the red bell peppers in aluminum foil and roast in a preheated 450°F oven for 35–40 minutes, until softened and slightly charred. Remove from the oven and let cool for 5–10 minutes. Peel off the skin and remove the seeds.
Prepare the Muhammara
Add the roasted peppers, walnuts, breadcrumbs, olive oil, garlic, pomegranate molasses, LAMEISE Turkish Aleppo Pepper, salt, and LAMEISE Jordanian Sumac to a food processor or mortar.
Blend until smooth with a slight texture remaining.
Serve
Transfer to a serving dish and finish with a drizzle of olive oil and an extra sprinkle of sumac or Aleppo pepper if desired.
SERVING SUGGESTIONS
Serve with warm pita bread, crackers, grilled meats, sandwiches, shawarma, or fresh vegetables. It also works beautifully as a spread in wraps and burgers.
