Roasted Red Pepper And Walnut Dip (syrian Muhammara)

This Roasted Red Pepper and Walnut Dip, also known as Syrian Muhammara, is a delicious and flavorful spread that originates from Eastern Arabian cuisine. It's perfect for serving as an appetizer or snack with pita bread or fresh vegetables.

Roasted Red Pepper And Walnut Dip (syrian Muhammara)

Ingredients

  • 3 large red bell peppers, roasted and peeled
  • 1 cup walnuts, toasted
  • 1/2 cup fresh breadcrumbs
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons pomegranate molasses
  • 1 teaspoon ground cumin
  • 1 teaspoon red pepper flakes
  • Salt to taste
  • 1/4 cup olive oil

Instructions

  1. In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes, and salt.
  2. Pulse the mixture until smooth.
  3. While the food processor is running, drizzle in the olive oil until well combined.
  4. Transfer the dip to a serving bowl and drizzle with a little extra olive oil, if desired.
  5. Serve with pita bread or fresh vegetables.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
10 minutes
Total time:
20 minutes
Cooking method
Food Processor

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
8g
Protein
3g
Fat
9g

Supplies

Food Processor Bowl

Tools

Knife Cutting Board

Serving suggestions

Serve the Muhammara dip with warm pita bread, cucumber slices, and cherry tomatoes.

Tips & tricks

For a smokier flavor, you can use roasted red peppers from a jar instead of roasting fresh ones.

Cost

$8