Or less culturally known as roasted red pepper dip. I’m calling it Muhammara because that is how I was introduced to this beautiful mezze platter option in St. Thomas. Who knew walnuts could ever taste so good… My lazy girl take excludes a few authentic ingredients like pomegranate molasses, plus aleppo pepper & sumac spices. But, in my opinion tastes equally as delicious if you’re in a financial or time pinch.
What you’ll need:
2 cups roasted red peppers
1-1.5 cups toasted walnuts
1-2 garlic cloves chopped
2 tbsp tomato paste
3/4 cup bread or panko crumbs
4 tbsp extra virgin olive oil
1 tbsp red pepper chili flakes
1/2 tsp sugar
1 tbsp salt
1. Heat walnuts in oven for 20 min at 160-170F. Ensure the temperature doesn’t get much hotter than that to allow the walnuts to retrain their natural oils.
2. Prepare your roasted red peppers or use pre-jarred.
3. In a blender or food processor add all of your ingredients.
4. Remove the mixture into a serving dish.
5. Drizzle with more olive oil, walnuts, and chopped parsley.
I toasted some baguette slices to dip, but any vegetable or cracker will be equally as divine. I hope you enjoy as much as I did. Keep refrigerated. It’s great when you’re hungry and need something from the fridge to start snacking on.