Muhammara – Red Pepper and Walnut Dip

⏱ 15 min · 🍽️ 4 Servings · 🧂 10 Ingredients

Ingredients

  • 250 g roasted red peppers
  • 100 g walnuts
  • 40 g breadcrumbs
  • 2 clove garlic
  • 30 ml olive oil
  • 15 ml pomegranate molasses
  • 0.5 piece lemon
  • 3 g ground cumin
  • 2 g chili flakes
  • 1 pinch salt

Instructions

  1. Toast the walnuts in a dry pan over medium heat for 3 to 4 minutes until fragrant. Set a few aside for garnish and coarsely chop the rest.
  2. Drain the roasted peppers well and add them to a blender with the toasted walnuts, breadcrumbs, garlic, olive oil, pomegranate molasses and cumin.
  3. Blend to a coarse, creamy paste and season generously with lemon juice, chili flakes and salt.
  4. Spread the dip into a bowl, drizzle with olive oil and scatter the reserved walnuts on top. Let it rest for 15 minutes before serving.
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Muhammara – Red Pepper and Walnut Dip
📖 Culinse
dipveganmediterraneanappetizer

Muhammara – Red Pepper and Walnut Dip

A creamy Levantine dip of roasted red peppers and walnuts, balanced with sweet-tart pomegranate molasses and warm cumin..

⏱

Cook time

15 min

🍽️

Servings

4

🧂

Ingredients

10

View Original ↗

Nutrition

per serving

285 kcal

Calories

6 g

Protein

24 g

Fat

12 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.90 · ~€0.50/serving
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Instructions

  1. 1

    Toast the walnuts in a dry pan over medium heat for 3 to 4 minutes until fragrant. Set a few aside for garnish and coarsely chop the rest.

  2. 2

    Drain the roasted peppers well and add them to a blender with the toasted walnuts, breadcrumbs, garlic, olive oil, pomegranate molasses and cumin.

  3. 3

    Blend to a coarse, creamy paste and season generously with lemon juice, chili flakes and salt.

  4. 4

    Spread the dip into a bowl, drizzle with olive oil and scatter the reserved walnuts on top. Let it rest for 15 minutes before serving.

Muhammara – Red Pepper and Walnut Dip Recipe | Culinse