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Is this really the world’s best dip? Everyone in my comments seems to think so. So, let’s make it and rank it on my official scientific dip scale. Muhammad is a roasted pepper dip coming from Aleppo, Syria. And I had a store-bought version of this dip before and didn’t find it that exciting, but maybe the homemade version will change my mind. I roasted and skinned my peppers. Then, I added toasted walnuts and breadcrumbs. And all that is mixed in a food processor with salt, some red chili flakes for the heat, tahini, pomegranate, molasses, and olive oil. And after blending, you get one of the dippiest dips in terms of texture. That’s just the first part. The taste is sweet, roasty, savory, nutty, creamy, very layered, and complex. And I don’t want to exaggerate here, but I was just taken aback by how good this dip was. So much so that I didn’t see how anything could beat it at this point. So I will comfortably make it the undisiputed champion.

49 Comments

  1. Try Spanish Romesca (u?) sauce. Roasted red pepper, roasted tomato, roasted red chile, toasted almonds, garlic, red wine vinegar, olive oil, salt and pepper.

  2. It's not syrian it's middle Eastern ๐Ÿ˜… even in Turkey they make it but a bit differently

  3. bro your tier list blows, it a a single dip on it how can you even make a tier list like that when there are numerous dips in the world

  4. Good to know! Exactly like you, I've tried it from a grocery store and didn't find it very good, apparently homemade is much better.

  5. Next time I would try it with Aleppo pepper instead of regular chili flakes. It's not as spicy, but it's a more complex flavor.

  6. The problem with spicy food sold in the US, is that we are not able to handle anything spicy and we dump a lot of sugar in everything.

  7. After roasting and leaving it under the foil you should remove the skin of the pepper!

  8. Day 2 of asking you to try Zhimajiang(Sesame Sauce) with a chinese hot pot, add garlic, a bit of spicy pepper oil, a good bit of chopped parsely. Then add hot pot broth until you like the thickness.

  9. I'm wondering if you are using a dipstick in your scientific measurement scale or a dip-chip…
    I'm also open to breads, crackers or specialty vegetables. ๐Ÿ˜

  10. I buy mine from a local shop that makes it in-house and their version is less smooth. It is the best thing EVER

  11. My head tilted three times, like a dog when you say "treat".

    Roasted peppers, yes.
    Toasted walnuts, yes.
    Tahini, yes, but pomegranate molasses was the third head turn.

    I need this so much .

  12. If you leave it chunky, so the walnuts peppers are a little visible, its even tastier that way! ๐Ÿ˜‹