Syrian muhammara uses Aleppo peppers that are stone-ground with pomegranate molasses aged in clay jars for months.
Special Bell Pepper Dip
Dive into this delightful Bell Pepper Dip, a vibrant twist on the classic Syrian muhamara! Blending sweet, roasted bell peppers with zesty garlic and a hint of rich walnuts, this dip is perfect for spreading on crusty bread or pairing with fresh veggies. Get ready to impress your taste buds and your guests with this easy, flavor-packed appetizer!
Prep
15
min
Cook
50
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- bell pepper
- 1/2 lemon
🫙Pantry Staples(1)
- 50ml of olive oil (1.69 fl oz)can use oil
🧂Spices & Seasonings(4)
- black pepper
- a little bit of cuminoptional
- 1/2 teaspoon of sweet paprika (2.5 ml)
- salt
📦Other(1)
- 75g of walnuts (2.65 oz)can use nuts or almonds
👨🍳 Instructions
- 1
Roast the bell pepper until the skin is charred, then peel it.
- 2
Remove the seeds and place the roasted pepper in a mixer.
- 3
Add olive oil, sweet paprika, cumin, lemon juice, black pepper, salt, and walnuts to the mixer.
- 4
Blend until smooth and adjust seasoning as needed.
💡 Pro Tips
- ✓Roast bell peppers at 450°F for 25-30 minutes until skin blisters and chars 70-80% black, as this develops deep smoky flavors through Maillard reactions while making the skin easy to peel.technique450°F, 25-30 minutes
- ✓Steam roasted peppers in a sealed bag for 15 minutes after roasting because trapped steam loosens the charred skin from the flesh, making peeling 3x faster and cleaner.timing15 minutes
- ✓Toast walnuts at 350°F for 8-10 minutes before adding to prevent their oils from turning bitter during blending and to enhance their nutty flavor compounds.technique350°F, 8-10 minutes
- ✓Use a 3:1 ratio of olive oil to lemon juice as your base liquid because this creates proper emulsification while the acid brightens the pepper's natural sweetness.ingredient3:1 ratio
- ✓Bloom the cumin and paprika in 1 tablespoon of warm olive oil for 30 seconds before adding to the mixer, as heat activates their fat-soluble flavor compounds.technique30 seconds
Share this recipe
Prep
15
min
Cook
50
min
Serves
4
people
Level
intermediate
Share this recipe
Syrian muhammara uses Aleppo peppers that are stone-ground with pomegranate molasses aged in clay jars for months.
Special Bell Pepper Dip
Dive into this delightful Bell Pepper Dip, a vibrant twist on the classic Syrian muhamara! Blending sweet, roasted bell peppers with zesty garlic and a hint of rich walnuts, this dip is perfect for spreading on crusty bread or pairing with fresh veggies. Get ready to impress your taste buds and your guests with this easy, flavor-packed appetizer!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- bell pepper
- 1/2 lemon
🫙Pantry Staples(1)
- 50ml of olive oil (1.69 fl oz)can use oil
🧂Spices & Seasonings(4)
- black pepper
- a little bit of cuminoptional
- 1/2 teaspoon of sweet paprika (2.5 ml)
- salt
📦Other(1)
- 75g of walnuts (2.65 oz)can use nuts or almonds
👨🍳 Instructions
- 1
Roast the bell pepper until the skin is charred, then peel it.
- 2
Remove the seeds and place the roasted pepper in a mixer.
- 3
Add olive oil, sweet paprika, cumin, lemon juice, black pepper, salt, and walnuts to the mixer.
- 4
Blend until smooth and adjust seasoning as needed.
💡 Pro Tips
- ✓Roast bell peppers at 450°F for 25-30 minutes until skin blisters and chars 70-80% black, as this develops deep smoky flavors through Maillard reactions while making the skin easy to peel.technique450°F, 25-30 minutes
- ✓Steam roasted peppers in a sealed bag for 15 minutes after roasting because trapped steam loosens the charred skin from the flesh, making peeling 3x faster and cleaner.timing15 minutes
- ✓Toast walnuts at 350°F for 8-10 minutes before adding to prevent their oils from turning bitter during blending and to enhance their nutty flavor compounds.technique350°F, 8-10 minutes
- ✓Use a 3:1 ratio of olive oil to lemon juice as your base liquid because this creates proper emulsification while the acid brightens the pepper's natural sweetness.ingredient3:1 ratio
- ✓Bloom the cumin and paprika in 1 tablespoon of warm olive oil for 30 seconds before adding to the mixer, as heat activates their fat-soluble flavor compounds.technique30 seconds