Description
Muhammara Dip is a flavorful and vibrant Middle Eastern spread made with roasted red peppers and walnuts, perfect for sharing alongside fresh bread or vegetables.
Ingredients
Scale
3 red peppers
halved and seeded
2 Tbsp. olive oil
plus more for serving
1/2 cup walnuts
plus more for serving
1 Tbsp. fresh lemon juice
1 clove garlic
finely chopped
1/2 tsp. ground sumac
1/4 tsp. cayenne
Kosher salt
1/3 cup fresh bread crumbs
Pomegranate molasses (optional)
Instructions
- Preheat your oven to 400°F (200°C) and place the halved, seeded red peppers on a baking sheet. Drizzle with olive oil and roast for about 30 minutes, or until the skins are charred and blistered.
- Once roasted, transfer the peppers to a bowl and cover it with plastic wrap to steam for about 10 minutes. This will make it easier to peel off the skins.
- Peel the skins off the peppers and place the flesh in a food processor. Add the walnuts, lemon juice, garlic, ground sumac, cayenne, salts, and bread crumbs. Process until smooth and creamy, adding more olive oil if needed to achieve the desired consistency.
- Taste and adjust seasoning if necessary. Serve the Muhammara Dip in a bowl, drizzling with additional olive oil and topping with extra walnuts. Drizzle with pomegranate molasses if desired.
Notes
For an extra depth of flavor, consider using roasted walnuts. You can also adjust the spiciness by adding more or less cayenne pepper to taste.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 190 kcal
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Muhammara Dip, roasted red pepper dip, walnut dip, Middle Eastern spread, vegan dip