This Mediterranean style Roasted Red Pepper Dip is my play on Muhammara, a dip that is found mostly in Syria which has pomegranate molasses and aleppo peppers. I simplify it a little, and use toasted walnuts, garlic and cayenne pepper.
Do you know how to roast peppers?
It is about as simple as these images make it look…
How to Roast Red Peppers:
- Preheat broiler.
- Cut red pepper in sections, and remove membrane and seeds inside.
- Set skin up on foil, and set under broiler until they look like the picture above. Time will vary depending on your broiler. Get the peppers on in there though, nice and close to the heat.
- Remove and let cool until you can handle them.
- Skin should peel right off! Easy!
Roasted Red Pepper Dip
- 2 large red peppers, roasted and skins removed.
- 2 garlic cloves, peeled and roughly chopped
- 1 cup toasted walnuts
- 1/2 tsp sea salt
- 1/8 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 cup EVOO
- In a food processor, combine peppers, garlic, walnuts and spices until smooth.
- With processor running, slowly drizzle in olive oil. Dip should lighten a bit.
- Set in airtight container in fridge until ready to serve.
In addition to a great dip, this also makes a great pizza sauce or sauce for pasta.