Muhammara (Roasted Red Pepper and Walnut Dip)

Name: Muhammara (Roasted Red Pepper and Walnut Dip)
Total time: 20 min
Yield: 6-8
Ingredients: 1 (16 oz) jar roasted red bell peppers; 1 cup walnuts, plus a little more for garnish; ½ cup panko breadcrumbs; 1 large garlic clove, chopped; 3 tbsp Heraclea Everyday EVOO; 2 tbsp pomegranate molasses, plus a little more for garnish; Juice of half a lemon; 2 tsp pul biber (Aleppo pepper); ½ tsp ground cumin; 1 tsp kosher salt; 2 tsp Heraclea Garlic Infused Olive Oil, for garnish; Small handful of fresh mint leaves, chopped, for garnish; Small handful of pomegranate seeds, for garnish

Written by: Cooks of Heraclea

Time: 20 minutes

Ingredients: 13

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Muhammara — roasted red pepper and walnut dip drizzled with olive oil and garnished with mint, walnuts, and pomegranate seeds

Muhammara disappears first from every meze table we set. Walnuts and panko go into a dry pan until toasty and golden, then into the food processor with roasted red peppers, pomegranate molasses, lemon, pul biber, cumin, and our olive oil. It lands smoky, sweet, and tangy all at once, with just enough texture left in it. Spoon it onto a plate, press in a few dimples, and let the garlic-infused oil pool. Scatter walnuts, mint, and pomegranate seeds over the top, put it out with warm bread — and watch it go.

Ingredients:

1 (16 oz) jar roasted red bell peppers
1 cup walnuts, plus a little more for garnish
½ cup panko breadcrumbs
1 large garlic clove, chopped
3 tbsp Heraclea Everyday EVOO
2 tbsp pomegranate molasses, plus a little more for garnish
Juice of half a lemon
2 tsp pul biber (Aleppo pepper)
½ tsp ground cumin
1 tsp kosher salt
2 tsp Heraclea Garlic Infused Olive Oil, for garnish
Small handful of fresh mint leaves, chopped, for garnish
Small handful of pomegranate seeds, for garnish

Steps:

Drain the roasted red peppers, but do not rinse. Pat dry to remove excess moisture.
Set aside a few walnuts for garnish and finely chop them.
Heat a large pan over medium heat. Add the remaining walnuts and toast for about 3 minutes, stirring occasionally, until fragrant.
Add the panko and toast for another 2 minutes, stirring frequently, until the walnuts are aromatic and the breadcrumbs are golden. Remove from heat.
Transfer the walnut–breadcrumb mixture to a food processor. Add the chopped garlic and blend briefly.
Add the roasted peppers, olive oil, pomegranate molasses, lemon juice, pul biber, cumin, and salt. Pulse until mostly smooth but still slightly textured. Taste and adjust with more pomegranate molasses, lemon, or salt as needed.
Spoon the dip onto a serving plate and make a few small dimples for the olive oil to pool.
Drizzle with Heraclea's garlic-infused extra virgin olive oil and a little pomegranate molasses, then garnish with the reserved chopped walnuts, fresh mint, and pomegranate seeds.