Muhammara (Roasted Red Pepper Walnut Dip)
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Calories
87 kcal
-
Course
Appetizer
-
Cuisine
Middle Eastern
Muhammara (Roasted Red Pepper Walnut Dip)
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Muhammara is the most delicious roasted red pepper and walnut dip. This dip packs SO much flavor. The perfect snack or app! Also, a homemade pomegranate molasses recipe!
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Ingredients
Muhammara
- 2 large bell pepper stems/seeds removed, sliced in half (see note, red
- 1 cup walnuts (+ a few for garnish)
- 1 tablespoon pomegranate molasses (see note + more for serving)
- 5 tablespoons olive oil
- 1 teaspoon red pepper flakes (aleppo if you have)
- 2 teaspoons lemon juice fresh
- 2 teaspoons cumin ground
- 1 teaspoon kosher salt
- 1/4 cup breadcrumbs
- pita toasted pita; for serving
- Cracker
- vegetable
Homemade Pomegranate Molasses
- 16 ounces pomegranate juice
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice fresh
Instructions
- Muhammara
- Line a 1/4 baking sheet with aluminum foil and place red bell pepper halves hollow side down. Broil on high for 15-20 minutes until bell peppers are charred/blistered. I turned the tray halfway through to even the char. Remove from the oven and carefully cover with aluminum foil for 10 minutes to steam and make easier to peel.
- Once bell peppers are cool enough to handle, peel the skin off. It is ok if you leave a little skin behind.
- In a heat safe blender add all the ingredients: roasted red peppers, walnuts, olive oil, red pepper flakes, pomegranate molasses, lemon juice, breadcrumbs, cumin, and kosher salt. Blend for one minute until all ingredients are combined. The consistency should be thick, if it is too thin, add more breadcrumbs or walnuts. Taste and adjust seasoning if necessary.
- Serve in a bowl with chopped walnuts on top and a drizzle of pomegranate molasses. Serve with toasted pita, crackers, or vegetables.
- Homemade Pomegranate Molasses
- In a saucepan over medium/high heat, add the pomegranate juice, lemon, and sugar. Stir to combine and bring to a boil.
- Once boiling, stir until the sugar has absorbed and lower the heat so it remains at a gentle boil.
- Allow pomegranate juice to simmer for approximately 1 hour until it has reduced in half and has thickened. It should coat a spoon when ready and will thicken more once it cools. Pour into a heat safe jar.
Equipments used:
Notes
- You can use store bought roasted red bell peppers, roasting in oven is preferred for flavor and texture.
- Pomegranate molasses can be found in middle eastern markets. See instructions to make homemade pomegranate molasses. It takes approx. one hour to make the molasses, so make prior to beginning the dip.
- Pomegranate molasses will keep for 6 months in an airtight container in the refrigerator
- Dip will keep one week in refrigerator
- Time for muhammara dip is 35 minutes, if making the molasses from scratch it will be 1 hour and 35 minutes. I recommend starting the bell peppers at the half point of the molasses simmering.
Nutrition Information
Show Details
Serving
2tablespoons
Calories
87kcal
(4%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
3g
(15%)
Sodium
109mg
(5%)
Potassium
99mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
456IU
(9%)
Vitamin C
18mg
(20%)
Calcium
12mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 87kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 109mg | 5% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 456IU | 9% |
| Vitamin C | 18mg | 20% |
| Calcium | 12mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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