Muhammara / Red Bell Pepper Dip
Muhammara is one of my favorite Turkish dips! It’s super nutritious, tastes amazing, and you can store it in the fridge for 3-4 days—so you can have it whenever you feel like it with any bread. Since bell peppers are in season, I thought, why not make a video and show you? I’ve been making this for years! Traditionally, it’s made with pomegranate molasses and spicy peppers, but pomegranate molasses is not always available and can be quite expensive in India, so I replaced it with jaggery. And I haven’t used any spicy peppers because I’m not a fan of spicy food—but you can add them if you like. Trust me, it tastes so good!
2 medium-sized red bell peppers½ cup walnuts lightly roasted
1/4 cup bread ( or less)1 red onion chopped¼ cup extra virgin olive oil1 lemon juice
3-4 glarluc clove1 ½ teaspoons paprika1 teaspoon ground cumin½ teaspoon kosher salt
* To roast the bell peppers along with onion and garlic 30 minutes.
* Place roasted peppers, and other ingredients and blend it.
* Process until pureed,
* Transfer to a bowl and granish with olive oil, walnut, cumin powder , paprika, serve with crackers, pita bread or chips.