Muhammara Recipe (Roasted Red Pepper and Walnut Dip)
User Reviews
4.9
28 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
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Total Time
35 mins
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Servings
10
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Calories
113 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Muhammara Recipe (Roasted Red Pepper and Walnut Dip)
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Muhammara is a creamy roasted red pepper dip from the Middle East made with toasted walnuts, sweet pomegranate, and warming spices, so savory and delicious. Easy to make and a huge crowd pleaser!
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Ingredients
- 2-3 red bell pepper about 1.5 pounds, or use 2 cups roasted red bell peppers, large
- 1/2 cup walnuts (use 1 cup for nuttier flavor)
- ¼ cup breadcrumbs
- 2 cloves garlic chopped
- 1 tablespoon lemon juice
- 3 teaspoons pomegranate molasses see notes
- 1 tablespoon cayenne pepper
- 1 tablespoon Aleppo pepper use paprika as a substitute, crushed
- 1 teaspoon cumin
- salt to taste
- black pepper to taste
- 1/4 cup olive oil (or more as needed, to the consistency you desire, up to 1/2 cup)
- walnut fresh chopped parsley, spicy chili flakes for garnish - Toasted pita for serving, for serving; extra chopped
Instructions
- Set your oven to bake at 400 degrees F (200 C).
- Slice the red peppers in half lengthwise and core out the insides. Remove the stem. Set the peppers on lightly oiled baking sheets and bake them in the center of the oven for 20 to 30 minutes, or until the skins char and bubble up.
- Remove from heat and cover with paper towels to let the skins steam up. Remove the skins and discard them.
- Give the roasted peppers a rough chop and toss them into a food processor.
- While the peppers are roasting, lightly toast the walnuts in a dry pan about a minute or two, tossing here and there. Do not let them burn. Set them into the food processor.
- Add the remaining ingredients and process until smooth. Adjust with more oil, salt, and lemon to taste.
- Spread into a bowl and garnish. Serve with toasted pita.
Notes
- Pomegranate Molasses. You can find these in specialty stores, but if you can’t find it, reduce some pomegranate juice or grenadine until thickened. Other substitutes are tamarind concentrate or honey.
- Heat Factor: Mild, though you’ll get some spice from the cayenne. Add in more cayenne or spicier chili flakes for a hotter version.
Nutrition Information
Show Details
Calories
113kcal
(6%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
5g
(25%)
Sodium
35mg
(1%)
Potassium
115mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1194IU
(24%)
Vitamin C
32mg
(36%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 35mg | 1% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1194IU | 24% |
| Vitamin C | 32mg | 36% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
28 reviews
Excellent
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