Muhammara (Red Pepper and Walnut Dip)

Method

1. 1

   Char the red peppers directly over a gas flame or under a hot broiler, turning occasionally, until the skins blacken and blister all over — about 10 minutes.

2. 2

   Transfer the charred peppers to a bowl, cover, and let them steam for 10 minutes — the trapped steam loosens the skins.

   💡 Peel under a thin stream of water and the blackened skin slides right off; scrub too hard and you lose the smoky flesh with it.

3. 3

   Peel and deseed the peppers.

4. 4

   Pulse the toasted walnuts in a food processor until coarsely chopped.

5. 5

   Add the peeled peppers, pomegranate molasses, breadcrumbs, chili flakes and cumin, and pulse to a thick, textured paste — stop before it turns smooth.

   💡 Pulse, don't purée — muhammara with a hummus texture has lost its Aleppo accent.

6. 6

   Taste and adjust: more molasses for tang, more chili for warmth, a squeeze of lemon for lift.

7. 7

   Spoon into swirls on a plate, flood with olive oil, and serve with flatbread for scooping.