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Muhammara (Roasted Red Pepper and Walnut Dip)

Muhammara (Roasted Red Pepper and Walnut Dip)

5 from 10 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 174 kcal

Ingredients
  

  • 2 roasted red bell peppers
  • 1 cup walnuts
  • 2 cloves garlic
  • 1 tsp pomegranate molasses
  • 1/2 lemon juice
  • 1 tsp cumin
  • 1 pinch crushed red pepper flakes
  • 1 tsp salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup breadcrumbs

Instructions
 

  • Roast bell peppers on a sheet pan for 20 minutes at 400 degrees by splitting in half and deseeding. Flip once halfway. You can toast your walnuts in the oven at the same time by placing walnuts on a sheet pan and letting roast for about 10 minutes (keep an eye on them so not to let them burn).
  • Put red peppers and walnuts in blender with other ingredients and blend until smooth and creamy.
  • Garnish with a drizzle of olive oil, a drizzle of pomegranate molasses and a sprinkle of crushed red or Aleppo pepper.

Nutrition

Calories: 174kcalCarbohydrates: 6gProtein: 3gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gSodium: 443mgPotassium: 94mgFiber: 1gSugar: 1gVitamin A: 58IUVitamin C: 5mgCalcium: 28mgIron: 1mg
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