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MUHAMMARA RECIPE (WALNUT RED PEPPER DIP)
5 from 6 votes

MUHAMMARA RECIPE (WALNUT RED PEPPER DIP)

This Muhammara Recipe is loaded with nutrients, proteins and healthy fats.  Serve this delicious Red Pepper Walnut Dip at your next party as an alternative to the same old salsa and hummus!

Prep Time
20 mins
Total Time
20 mins
Servings: 2 Cups
Course: Appetizer, Condiments
Cuisine: Middle Eastern

Ingredients

  • 1/2 cup olive oil
  • 4 red bell pepper ribs and seeds removed, diced, large, fresh
  • 1 onion diced
  • 3 garlic minced, cloves
  • 2 tablespoons lemon juice fresh
  • 1 teaspoon cumin ground
  • 1/2 teaspoon red pepper flakes
  • 2 cups walnuts chopped, plus more for garnish, toasted
  • salt sea salt
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. Heat the oil in a large saucepan over medium low heat.  Cook the onions and garlic, stirring frequently, for about 4 minutes, or until they begin to soften.
  2. Add the bell peppers, cover, and cook, stirring occasionally for 10-15 minutes, until softened.  Use a slotted spoon to remove the onions and bell peppers to a separate dish, reserve the olive oil.
  3. Place the nuts, spices and lemon juice in a food processor or blender and process until the mixture is smooth.
  4. With the motor running, gradually pour in the reserved oil.  Add the onion and bell pepper mixture, process until the mixture reaches your desired constancy.
  5. Taste and adjust the lemon juice, oil, salt and pepper as desired.
  6. To serve, transfer to a bowl and garnish with chopped walnuts, olive oil, parsley and paprika if desired.
  7. Store the muhummara in an airtight glass container in the refrigerator for up to one week.

Notes

  • Recipe used with permission from Nourish and Glow by Jules Aron