If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. We’re talking Muhammara, my friends, and you’re going to love it. It is essentially a roasted red pepper dip typically served as a dip or a spread, though it is actually much more versatile, a bit like a cross between Italian Pesto and Spanish Romesco Sauce. It’s creamy and addictive. You will love the flavor combination of the recipe’s key ingredients - walnuts and roasted red peppers. Let’s talk about how we make muhammara, shall we? Simply slice them in half, core them out, then oven roast for 20-30 minutes, or until the skins char and bubble up, then cool and peel. You can learn more about How to Roast Chili Peppers here. Lightly toast the walnuts in a dry pan about a minute or two, then add all of the ingredients to a food processor and process until smooth. BOOM! DONE! Pretty easy, right? Your muhammara is ready to serve. It’s super delicious. And unique! These are great served with pita wedges. I’ll bet no one else is bringing muhammara to the party. Locals in Syria often use the aleppo pepper, though red bell peppers are perfect here. You can adjust the heat factor to your palate’s delight with fresh red pepper flakes or spicier chili powders, or hotter peppers. I’ve served it with pasta as the sauce, with some lightly poached salmon over the top. Delicious. It’s great over grilled meats and used as a condiment as well. Think sandwich spread or a fun topping for your burger or chicken sandwich. You’ll love it on chicken shawarma. NOTE: This recipe was updated on 8/21/24 to include new information, photos, and video. It was originally published on 12/7/18.
