This sweet and savory dip is sure to be a hit at your table or your next BBQ. It’s loaded with earthy walnuts, savory roasted red peppers, and sweet pomegranate molasses. I promise it will be your go-to, gluten-free, everything dip.
- 4 Turkish red peppers – roasted
- 2 garlic cloves – chopped
- 2 tbsp olive oil
- 2 tbsp pomegrante molasses
- 1 tbsp tahini
- 1/4 tsp honey
- 1/4 tsp cayenne pepper
- 1 tsp alppeo pepper
- 1 tsp smoked paprika
- 1/4 tsp cumin
- 1 pinch of salt
- 1/4 tsp finely ground coffee
- 1 cup walnuts
- Roast your peppers: see notes
- Add walnuts to a dry medium-sized frying pan to dry roast your walnuts for 5-7 minutes.
- Combine roasted pepper, oil, molasses, honey and spices in a food processor until smooth.
- Add the walnuts and pulse until the walnut are chopped but not so much that’s a nut butter. You should have some texture.
- Transfer the dip to a small bowl and garnish with walnuts and olive oil.
How to roast peppers:
- Oven method: Preheat to 400˚ Place peppers on a baking sheet and then light brush the whole pepper with oil. Bake for 15-20 minutes and rotate and continue baking for 15-20 more minutes. Transfer to a closed contanier and let cool. remove seeds and skin once cooled.
- Boil/ BBQ method: Place the oven rack close to the top. Preheat oven to boil. Place peppers on a cookie sheet. Place the peppers in the oven. ( If using BBQ start here) Rotate peppers every 5 minute for 20 minutes. Will be every chard but don’t worry it going to be peeled off once cooled. remove seeds and skin.
- Stovetop Method: You’ll need a gas stove to obtain best results with this method. If you have an electric stovetop you can still use this method just wrap the peppers in foil. Heat the gas/element to high heat place the pepper on it. Using an oven mitt and long tongs, rotate the pepper every 5 minutes until chard on all sides. Remove chard bits and seeds once cool.
- Grill Pan or Grill Press Method: Heat the pan to high heat. Cut pepper in half remove seeds. Place lightly oil peppers on pan skin side down. Once peppers are chard about 15 minutes turn over and contiune grilling 15-20 minutes.
- Category: mezze
- Cuisine: Middle Eastern
Keywords: Mhammara, red pepper dip