Muhammara
Spicy roasted red pepper and walnut dip from the Middle East
Ingredients
Instructions
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Roast the peppersPreheat oven to 425°F (220°C). Place whole bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until charred and softened. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove seeds, and pat dry.
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Toast the walnutsWhile the peppers are roasting, spread the walnuts on a separate baking sheet and toast in the oven for 5-7 minutes until fragrant and lightly browned. Be careful not to burn them. Allow to cool completely.
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Process the ingredientsIn a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, pomegranate molasses, lemon juice, olive oil, cumin, Aleppo pepper, garlic, and salt. Pulse until you achieve a coarse paste with some texture remaining - it shouldn't be completely smooth.
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Adjust seasoningTaste the muhammara and adjust the seasoning as needed. Add more salt, pomegranate molasses for tanginess, or Aleppo pepper for heat according to your preference.
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Chill and serveTransfer the muhammara to a serving bowl. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, bring to room temperature, drizzle with olive oil, and garnish with chopped parsley and crushed walnuts.
Nutritional Information
215
Calories
per serving
5
Protein
g per serving
12
Carbohydrates
g per serving
18
Total Fat
g per serving
1.5
Saturated Fat
g per serving
3
Fiber
g per serving
8
Sugar
g per serving
320
Sodium
mg per serving
120
Vitamin C
mg per serving
1.2
Iron
mg per serving
Muhammara is Also Known As
Mhammara, Mhamara, Red Pepper and Walnut Spread or Syrian Red Pepper Dip
