Muhammara Roasted Red Pepper Walnut Dip

Muhammara in Arabic means reddened, so Muhammara Roasted Red Pepper Walnut Dip
this is a hot pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. The Aleppo pepper gives the dish a little bit of a kick but not so spicy as to provide you with indigestion, and the pomegranate balances out the spice with a sweet yet sour undertone.

Muhammara Roasted Red Pepper Walnut Dip [Vegan]

Ingredients

• 3 red bell peppers
• 1 1/2 cups raw walnuts, finely chopped
• 3 cloves garlic, chopped
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 2 teaspoon Aleppo Pepper
• 1/4 cup fresh lemon juice
• 2 1/2 tablespoons pomegranate molasses
• 2 tablespoons extra-virgin olive oil
• Kosher salt and pepper to taste
• Coriander to garnish

Preparation

1. Preheat the oven to 350°F.
2. Place bell peppers on a baking sheet, and roast them for 10 min. Half way through, change the setting to broil rotate frequently until skin is slightly blackened.
3. Peel the red peppers using a paring knife and discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, Aleppo pepper, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth.
4. Garnish with coriander.
5. Cool and serve.

https://www.onegreenplanet.org/vegan-recipe/muhammara-roasted-red-pepper-walnut-dip-vegan/