"Consider this colourful Syrian dish for Thanksgiving or the holidays. Full of protein & good fats, its great for Keto and low carb diets."
Muhummara Roasted Red Pepper Walnut Dip
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Prep time 15mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 red bell peppers
- 1 1/2 cups finely chopped raw walnuts
- 3 finely chopped cloves garlic
- 2 teaspoon paprika
- 1 ground cumin
- 1 Aleppo Pepper
- 1/14 cups fresh lemon juice
- 2 1/2 tablespoons pomegranate molasses
- Kosher salt and pepper to taste
- Handful of coriander to garnish
- 2 tablespoons extra-virgin olive oil
Method
Step 1
Preheat the oven to 350F.
Step 2
Place bell peppers on a baking sheet, and roast them for 15 min. Half way through, change the setting to broil rotate frequently until skin is slightly blackened.
Step 3
Peel the red peppers using a paring knife and discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate and molasses into a food processor with a teaspoon of salt, and run until the dip is smooth.
Step 4
Garnish with coriander and olive oil.
Step 5
Cool and serve.