© Ngoc Minh Ngo
Active Time
N/A
Total Time
25 MIN
Yield
Serves : makes 2 cups

Muhammara, a Middle Eastern dip with a spicy kick, is traditionally served with pita bread or roasted meats, but Chris Hanna likes it with the addictive crunch of fennel.    More Middle Eastern Recipes  

How to Make It

Step 1    

Light a grill. Grill the red bell peppers over moderately high heat, turning with tongs, until they're blackened all over. Transfer the charred peppers to a bowl and let them cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.

Step 2    

In a food processor, combine the peppers, walnuts, crushed crackers, pomegranate molasses, lemon juice, cumin and Aleppo pepper and process until fairly smooth. With the machine on, add the 1 tablespoon of olive oil and process until creamy. Season with salt and pepper and transfer to a bowl. Drizzle with olive oil and garnish with the parsley. Serve the dip with the fennel wedges.

Make Ahead

The Red Pepper and Walnut Dip can be refrigerated in a covered container for up to 2 days.

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