Roasted Red Pepper Dip (Muhammara)

I first saw reference to a roasted red pepper dip in my now battered copy of Better Homes and Garden’s Cookbook. This was the first cookbook I received as a wedding present, as I charted out into my new life in my own kitchen. Like the Joy of Cooking, it is a substantial survey of mostly North American classics. Every kitchen needs a basic cook book, the culinary equivalent of taking Psych 101 in University. It doesn’t speak to the soul or inspire but it is a wonderful reference when you are new to your kitchen, filled with reliable advice which is difficult to discern on an internet search or a perusal of allrecipes.

I recently came across a very similar recipe in the gem of a cookbook Falastin from Sami Tamimi (Co-author of Jerusalem) and Tara Wigley. Sami and Tara explore the food and culture of Palestine, speaking of both the joys and sorrows of the region with commentary that is slightly political without being preachy. A truly wonderful book. This recipe is a lovely appetizer dip which is a great accompaniment to toasted pitas, vegetables, or if you are lazy, Wheat Thin crackers. Extra bonus- it is plant based and can be gluten free by substituting the bread crumbs for more walnuts or ground almonds.

This is a great make-ahead dip. You can roast the walnuts and red peppers in advance, or the entire dip can be made up to 3 days before. Feel free to purchase roasted red peppers in a jar to simplify your life.

Pomegranate molasses is a wonderful condiment that adds a sweet-sour distinctly Mediterranean flavour to dishes. I love it in salad dressings. You can find it at any store that specializes in Middle Eastern food or online. You can also make your own by cooking down pomegranate juice with a little sugar or feel free to substitute balsamic vinegar or lemon juice with a little honey.

Roasted Red Pepper Dip

Loosely adapted from Samin Tamimi and Tara Wigley, Falastin
Serves 6-8 as an appetizer or part of a mezzeh spread

1 cup (110 g) walnut halves
6-7 red bell peppers (alternatively 2 (285 ml) jars or roasted red peppers, drained)
1/3 cup (80 ml) olive oil
1 red onion, finely chopped (1 cup)
4 garlic cloves, crushed
2 tsp tomato paste
2 tsp ground cumin
2 tsp Aleppo chile flakes (or 1 tsp regular chili flakes)
1/2 cup (35 g) panko breadcrumbs
1 1/2 Tbsp pomegranate molasses
2 tsp lemon juice
Kosher salt and freshly ground black pepper
1 Tbsp parsley leaves, roughly chopped

Preheat the oven to 350F. Spread the walnuts on a lined baking sheet and roast for about 8 minutes, until lightly toasted. Remove and set aside.

Turn on the oven broiler. Line a baking sheet with aluminum foil and place the whole red peppers on the tray. Bake, turning occasionally until charred on all sides. Remove from the oven and wrap tightly with foil and set aside to cool for about 20 minutes. Once cool enough to handle, remove and discard the skins, stems, and seeds. The remaining flesh should weigh about 380g or 13 1/3 oz.

Put 2 Tbsp of oil into a medium skillet and place over medium-high heat. Add the onion and cook for about 7 minutes, stirring a few times, until softened and browned. Add the garlic, tomato paste, and spices and cook for 30 seconds, stirring constantly. Remove from the heat and tip into a food processor, along with the roasted red pepper, panko breadcrumbs, pomegranate molasses, lemon juice, 1 Tbsp of oil, 1 tsp salt, and a grind of black pepper. Blitz for about 30 seconds, to form a coarse paste, and then add the walnuts. Blitz for another 20 seconds or so, until the walnuts just break down. Transfer to a serving platter and drizzle with another 2 Tbsp of oil and the parsley on top.