Mouhammara is a roasted red pepper dip that can be found in multiple countries in the Middle East. It’s spicy and nutty from the walnuts. It’s great as a dip but can also be used as a spread on sandwiches. I made crispy wonton chips to accompany this but feel free to buy pita chips (or any kind of chip really) to save time.
Mouhammara (Roasted Red Pepper Dip)
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Yield: ~2 cups of dip
For the Dip
- 300ml jar roasted red peppers, drained
- ½ cup toasted walnuts
- 3 garlic cloves
- Juice of ½ a lemon
- ½ cup fresh breadcrumbs (I used a baguette)
- 1 tbsp. pomegranate molasses *see notes
- 1 tsp. cumin
- 1 tsp. red pepper flakes
- ½ cup extra virgin olive oil
- 2 tsp. sugar
- Large pinch of salt, to taste
- Avocado slices for garnish (optional)
For the Wonton Chips
- 1 package square wonton wrappers, cut into quarters on the diagonal
- Salt to taste
- Oil for frying (I used canola)
*You can find pomegranate molasses in the Middle Eastern section of the grocery store. I found Arz brand at Superstore. It is typically sold in a glass bottle.
Start by making your wonton chips. Heat oil in a large skillet to 350 F. You do not need to fill the skillet full, two inches of oil is plenty. The wonton wrappers may look small to begin with, but once they hit the oil they double in size. These only need to be fried for 1-2 minutes or until lightly browned, flipping over once halfway. Remove from oil and place fried wonton wrappers on a bed of paper towels to absorb any extra grease. Season with salt.
To make the dip, simply place all ingredients “for the dip” except for the avocado in a food processor and pulse until combined. If you prefer a more coarse dip, make this with a pestle and mortar.