Muhammara is a vibrant and flavoursome roasted capsicum, walnut and pomegranate dip from Aleppo in Syria that is addictively delicious.
- 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.