Here, the traditional spicy pepper dip from Aleppo, Syria, gets a twist. This muhammara recipe retains the spice of the original while adding an earthy depth of flavor and sweetness from the roasted carrots.
Serves | 4 to 6 |
1½ lbs carrots, peeled
1 Tbsp olive oil
salt and freshly ground black pepper, to taste
1 tsp finely diced Calabrian chiles
1 tsp Calabrian chile oil
²⁄₃ cup roughly chopped walnuts
1 tsp date syrup
1 garlic clove, minced
2 Tbsp roughly chopped fresh mint
1 Tbsp black caraway seeds (for garnish)
| Preparation | Preheat oven to 375°F. Line a sheet pan with aluminum foil. In a large mixing bowl, toss carrots with olive oil and season with salt and pepper to taste. Evenly distribute carrots on prepared sheet tray and roast for 20 to 25 minutes or until tender.
In the bowl of a food processor, add roasted carrots and all remaining ingredients. Pulse until coarse, thick and fully incorporated. Transfer dip to a bowl and season with salt and pepper. Garnish with caraway seeds and serve with warm pita bread.