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.
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
- In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes, and salt.
- Pulse the mixture until smooth.
- While the food processor is running, drizzle in the olive oil until well combined.
- Transfer the dip to a serving bowl and drizzle with a little extra olive oil, if desired.
- 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