Muhammara (Red Pepper Walnut Dip)
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
57 mins
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Servings
4
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Calories
515 kcal
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Course
Appetizer
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Cuisine
Middle Eastern, Syrian
Muhammara (Red Pepper Walnut Dip)
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Muhammara is a traditional roasted red pepper dip featuring crunchy walnuts, smoky spices, and tangy pomegranate molasses.
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Ingredients
- 2 lbs red bell peppers (See Note 1)
- 1 cup walnuts
- 1/3 cup olive oil divided
- 1 cup red onion diced
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp Aleppo chile flakes (See Note 2)
- 1/2 cup panko breadcrumbs (See Note 3)
- 1 1/2 tbsp pomegranate molasses (See Note 4)
- 2 tsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Garnish
- olive oil
- 2 tbsp walnuts chopped
- 1 tbsp parsley chopped
Instructions
- Toast the 1 cup + 2 tablespoons for walnuts in a dry skillet over medium heat for 5 minutes. Separate and set aside.
- Roasted Peppers: If using jarred, roasted red bell peppers go to Step 3 below, if making from scratch preheat oven to 450°F. Line a rimmed baking sheet with parchment paper and oil the peppers. Place on baking sheet and roast for 40 minutes, or until softened and charred. Turn once during roasting. Remove from oven, place in a bowl and cover with towel and cool for 15 minutes. When cooled, remove and discard the skin, seed and stems. You should have 14 ounces total weight.
- In a skillet over medium heat add 2 tablespoons oil and saute the onion until browned, about 5-6 minutes. Add the garlic, tomato paste, cumin and chile flakes. Cook another minute. Spoon into a food processor along with the roasted peppers, 1 tablespoon of oil, breadcrumbs, pomegranate molasses, lemon juice, salt and pepper. Process for 30 seconds and then add 1 cup toasted walnuts. Process again for another 30 seconds to keep chunky.
Serve/Garnish
- Transfer to a shallow serving dish, top with a drizzle of olive oil, reserved 2 tablespoons of toasted walnuts (crush with hands) and parsley. Great with warm pita to scoop or vegetables.
Notes
- Recipe adapted from Sami Tamimi and Tara Wigley's cookbook, Falastin.
- Feel free to use jarred, drained roasted red bell peppers. I find them in 12 ounce jars at Trader Joes, Whole Foods, your local market or online. This recipe calls for 14 ounces, so buy 2 jars.
- If you can 't find Aleppo chile flakes, substitute 1 teaspoon of red chile pepper flakes.
- You can substitute an equal amount of ground almonds.
- Pomegranate molasses can be found in most Whole Food Stores or Persian and Middle Eastern food markets and online for ordering. You can also substitute with any of the following: Fresh pomegranate seeds, pomegranate juice + sugar (or honey) with lemon or lime juice.
Nutrition Information
Show Details
Calories
515kcal
(26%)
Carbohydrates
31g
(10%)
Protein
10g
(20%)
Fat
42g
(65%)
Saturated Fat
5g
(25%)
Sodium
730mg
(30%)
Potassium
821mg
(23%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
7612IU
(152%)
Vitamin C
297mg
(330%)
Calcium
88mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 42g | 65% |
| Saturated Fat | 5g | 25% |
| Sodium | 730mg | 30% |
| Potassium | 821mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 7612IU | 152% |
| Vitamin C | 297mg | 330% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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