Roasted Red Pepper Spread/dip (Acuka or Muhammara)

Like hummus, muhammara is basically a hearty walnut and roasted red pepper spread or dip that originated in the Syrian city of Aleppo. Aleppo is known for its vibrant red chili peppers, a fruity kind of chili peppers with a moderate heat level and some warm, slightly tangy undertones. In Western Turkey  it is known as acuka  (pron: a-joo-ka) but the further south you go, especially to the southeast, it becomes muhammara. We used to spread it on bread (turkish bread, french baguette or ciabatta) for breakfast. it also is a nice dip for summer parties and afternoon teas or anywhere where you eat hummus. So, here’s how to make Acuka/Muhammara dip recipe. 

INGREDIENTS

• 4 tbsp red pepper paste (or 2 roasted red peppers)
• 2 tbsp tomato paste
• 2 cloves of garlic – grated
• 1/2 cup walnuts
• ⅓ cup bread crumbs
• 1 tbsp tahini
• 1/2 tsp ground red pepper
• 1/2 tsp chilli flake
• 1/2 tsp cumin
• 1/2 tsp sumac (optional)
• 1/2 tsp salt (optional)
• 2 tbsp olive oil
• 1/2 tsp pomegranate molasses
• Juice of lemon (optional)

*Spices can be arranged according to your taste

METHOD

For roasted pepper

Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the red peppers on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes. Leave them in a paper or plastic bag for about 10 minutes to peel off the skin easily.

For tomato and pepper paste

Heat some of the olive oil in a frying pan, add garlic, tomato and pepper paste and sauté on low heat until it smells.

1. Heat frying pan and gently toast walnuts for a few minutes. This releases their natural oils and gives the dish additional flavour. 
2. Place all ingredients in a food processor.  Blend until a smooth dip has formed. May add extra bread crumbs or olive oil if needed to obtain the desired consistency.
3. Transfer to your dipping/serving bowl. Garnish with a drizzle of olive oil and some chopped walnuts.

NOTE

Muhammara can be stored in an airtight container in the fridge for up to 5 days or frozen in a freezer bag.