Muhammara is a spicy red pepper dip originating from Syria but can found all across the Levant. It makes a great alternative to hummus. I first fell in love with the Middle East the day I landed in Damascus in November 2008. I had travelled somewhat previously but this city was like nowhere else I had ever been before. The people were so friendly and the food outstanding. On that trip I visited Aleppo and looking back now I can’t equate the daily images of a catastrophic civil war to the beautiful place I knew. Aleppo pepper is very difficult to get for the reason I’ve just stated so you can substitute smoked paprika or chilli flakes. Use gluten-free breadcrumbs to make it gluten-free or omit all together to make it vegan. Serves 4.
2 red peppers
50g of walnuts
50g of breadcrumbs
1 tbsps. of pomegranate molasses
1 tbsps. of lemon juice
1/2 tsp. of Aleppo pepper or chilli flakes
1 cloves of garlic
3 tbsps. of olive oil
Salt and ground black pepper – to taste.
Preheat the oven to 180c and place the washed, de-seeded peppers on a baking tray and bake for approximately 30 minutes, turning occasionally so they become charred on all sides. When done allow to cool. Using a pestle and mortar crush the garlic with 1 tsp, of salt. In a food processor, blitz the walnuts, breadcrumbs, pomegranate molasses, lemon juice, olive oil, garlic and peppers to a coarse paste. Season to taste with salt and freshly ground black pepper. Spread on a plate, drizzle with extra olive oil if desired and serve with pita or crusty bread.