Middle Eastern•healthy
Muhammara
Muhammara, a roasted red pepper walnut dip, has such great texture and flavor. The savory and sweet flavor is always a winner, and you'll be handing out the recipe left and right!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 red bell peppers, roasted and peeled
- 1 cup walnuts, toasted
- 2/3 cup fresh breadcrumbs or panko, toasted
- 2 teaspoons pomegranate molasses
- 2 cloves garlic
- 1 teaspoon Aleppo pepper or red pepper flakes
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon cumin (optional)
- 1 teaspoon kosher salt
- Few grinds black pepper
- 4 tablespoons extra virgin olive oil, plus more for finishing
- 1 teaspoon chopped parsley, mint, or cilantro
Instructions
- 1
Combine the peppers and walnuts in a food processor and blend until smooth. Add all of the remaining ingredients except the olive oil and pulse until smooth.
- 2
With the processor running, add the olive oil slowly and blend until the oil is completely incorporated. Turn off the processor and scrape down the sides of the processor bowl as you go.
- 3
Serve the muhammara in a small bowl, chilled or room temperature. Drizzle olive oil liberally over the top and finish with the chopped herbs.