Muhammara (Roasted Red Pepper and Walnut Dip)
A smoky roasted red pepper and walnut dip with pomegranate molasses and Aleppo pepper. Easy to make in a food processor and perfect for parties and holiday spreads.
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Cost: $10
Servings: 10 Servings
Equipment
- baking sheet
- Aluminum foil
- Skillet
- Food processor or blender
- Bowl with a lid or plastic wrap for steaming the peppers
Ingredients
- 3 large or 4 small red bell peppers
- 1 head garlic 3 to 5 roasted cloves used
- 1 cup walnuts
- ½ cup plain breadcrumbs
- 1 tablespoon mild red pepper paste
- 1 tablespoon pomegranate molasses plus more for topping
- Juice of ½ lemon
- 1 teaspoon Aleppo pepper
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt plus more to taste
- 1 to 2 tablespoons olive oil plus more for topping
- Avocado oil spray
- Optional toppings: pomegranate seeds chopped parsley
Instructions
- Preheat the oven to 400°F. Cut the peppers to lay flat, remove the seeds, and place skin side up on a baking sheet. Spray with avocado oil.
- Slice the top off the garlic head, wrap it in foil, and add it to the baking sheet.
- Roast for 20 minutes, then broil for 3 to 5 minutes until the pepper skins are charred.
- Cover the peppers in a bowl for 10 minutes, then peel off the skins.
- Toast the walnuts and breadcrumbs in a dry skillet over medium heat for 4 to 5 minutes.
- Squeeze 3 to 5 roasted garlic cloves into a food processor. Add the peppers, walnuts, breadcrumbs, pepper paste, pomegranate molasses, lemon juice, spices, salt, and olive oil. Blend until mostly smooth.
- Taste and adjust, then top with olive oil, pomegranate molasses, pomegranate seeds, and parsley.
Notes
Tips
Broil the peppers for the smokiest flavor and easiest peeling. Save the leftover roasted garlic for garlic bread.
Notes
Serve warm, cold, or at room temperature. Keeps in the fridge for up to 5 days or the freezer for up to 3 months.
Nutrition
Calories: 170kcal