"Muhammara is a Middle Eastern dip made from roasted red peppers and walnuts that’s smoky, sweet, spicy and tangy. Its vibrant reddish orange color makes it a gorgeous dip to serve with pita or Homemade Naan, on top of Juicy Chicken Breast, or as part of a mezze platter."
Muhammara (Roasted Red Pepper and Walnut Dip)
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A Note from Feedfeed
A staple in Mediterranean and Middle Eastern cuisine- this delicious roasted bell pepper dip is great served alongside fresh veggies and pita. The addition of walnuts gives this dip a delightful nutty flavor.
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- Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 3 medium red bell peppers
- 3/4 cup finely chopped walnuts
- 2 tablespoons plain breadcrumbs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon pomegranate molasses
- 1 teaspoon Aleppo pepper
- 1 garlic clove, peeled
- 1/2 lemon, juiced
- Salt, to taste
Method
Step 1
Preheat oven to 450 degrees. Cut the tops off your peppers, seed and core them, and cut them in half lengthwise. Place peppers, flesh-side up on a baking sheet. Roast peppers for 10 minutes.
Step 2
Use tongs to flip the peppers so they’re skin-side up. Push the peppers down so they lay flat and evenly roast. Roast for another 20 minutes.
Step 3
Place peppers in a brown paper sandwich bag, crumpling up the top so the peppers steam for 10-20 minutes, or until they’re cool enough to touch.
Step 4
Peel the skin off your peppers, and place peeled peppers in a blender or food processor.
Step 5
Add in all other ingredients (walnuts, breadcrumbs, olive oil, pomegranate molasses, Aleppo pepper, garlic, lemon juice, and salt to taste).
Step 6
Blend until almost smooth but not completely smooth. You may need to stop your blender a few times to scrap down the sides.
Step 7
Serve as-is or with some fresh parsley, more walnuts, a drizzle of olive oil or pomegranate molasses, or a sprinkle of Aleppo pepper or pomegranate seeds on top!