Muhammara is a vibrant and flavoursome roasted capsicum, walnut and pomegranate dip from Aleppo in Syria. This version is gluten and grain free and addictively delicious. Muhammara will keep for several days in fridge and also freezes very well, just always serve it at room temperature and not cold.
You can use the muhammara is so many wonderful ways – spread it on bread, crackers or veggie sticks, as part of a mezze platter, as a sauce for lamb, chicken or grilled vegetables, baked with eggs as a shakshuka, or on sandwiches and wraps. I love to rub any leftover muhammara all over a lamb shoulder or lamb leg and slow roast it in the oven for the most gorgeously tasty and easy Middle Eastern dish.
- 3 large red capsicums
- 120 grams walnuts , activated or lightly toasted
- 1 clove garlic , crushed
- 1/2 tsp Aleppo pepper or chilli flakes
- 1 tbsp pomegranate molasses
- 2 tbsp lemon juice
- 1/2 tsp honey or maple syrup
- 1 tsp salt
- 1/3 cup olive oil
- Preheat the oven to 200C.
- Cut the capsicums in half lengthways and remove the seeds and membrane from the inside. Place the capsicums face down on a baking tray lined with baking paper and roast in the oven for approximately 40 minutes, until they are blistered and blackened. Put the capsicums in the fridge in a sealed glass container or covered bowl to steam and soften. When they are cool enough to handle remove the skins from the capsicums but do not rinse them.
- Add the capsicums to a food processor along with all of the other ingredients and pulse the mixture to a rough paste. Scrape down the sides of the food processor and continue blending until thick and creamy.
- Taste the muhammara, adding more salt, chilli, lemon juice or pomegranate molasses if needed. Serve at room temperature.