Muhammara – Middle Eastern Red Pepper and Walnut Dip

Servings: 4 servings

Muhammara – Middle Eastern Red Pepper and Walnut Dip

A smoky, nutty Middle Eastern dip made with roasted red peppers, walnuts, and pomegranate molasses. Great as a spread, dip, or part of a mezze platter.

Course: Side Dish, Starter

Cuisine: Middle Eastern

Keyword: dip, Gluten-Free, Red Pepper, Vegan, Vegetarian, Walnuts

Prep Time: 15

Total Time: 15

Calories: 350kcal

Metric - US Customary

Equipment

1 blender for blending ingredients

Ingredients

300 grams Red bell peppers roasted and peeled
100 grams Walnuts
50 grams Breadcrumbs
30 grams Pomegranate molasses
20 grams Tomato paste
10 grams Lemon juice
5 grams Garlic finely chopped
3 grams Smoked paprika
100 grams Extra virgin olive oil
5 grams Salt
5 grams Sugar

Instructions

Blend the walnuts until finely ground.
Add the roasted peppers, breadcrumbs, pomegranate molasses, and tomato paste. Blend for 2 minutes.
Add lemon juice, garlic, and smoked paprika, and blend for another minute.
With the blender running, slowly drizzle in the olive oil to create a smooth mixture.
Stir in the salt and sugar.

Notes

Serve with warm pita bread or as a spread on sandwiches.

Nutrition

Serving: 100g | Calories: 350kcal | Carbohydrates: 15g | Protein: 5g | Fat: 30g