muhammara dip

Muhammara is a Middle Eastern roasted red pepper and walnut dip that originated in Syria. Nutty, zingy, spicy, and sweet, it&#039;s fantastic on pita, fresh veggies, and more. Use jarred roasted red peppers in this recipe, or roast the peppers yourself.

Muhammara

red bell peppers

bread crumbs (fresh

walnuts

olive oil

pomegranate molasses*

garlic

lemon juice

Aleppo pepper red pepper flakes

cumin

black pepper

mint (for garnish)

Pita bread (for serving)

In a food processor, place the red peppers, breadcrumbs, walnuts, olive oil, pomegranate molasses, garlic, lemon juice, Aleppo pepper, cumin, and several grinds of pepper. Pulse until creamy and season to taste.

Garnish with fresh mint. Serve with pita bread or follow one of the serving suggestions in the blog post above.

Muhammara, a roasted red pepper walnut dip, has such great texture and flavor. The savory and sweet flavor is always a winner, and you&#39;ll be handing out the recipe left and right!

Muhammara Recipe

red bell peppers,

walnuts, toasted

breadcrumbs

pomegranate molasses

Aleppo pepper or red pepper flakes

paprika

cumin (optional)

salt

extra virgin olive oil,

parsley, mint, or cilantro

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.&nbsp;

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.&nbsp;

Serve the muhammara in a small bowl, chilled or room temperature. Drizzle olive oil liberally over the top and finish with the chopped herbs.

How to make simple, delicious muhammara dip, spread, or sauce with just a handful of ingredients – this smokey, sweet, savory, very lightly spiced roasted red pepper dip with walnuts is the perfect mezze, appetizer, or side and is packed with flavor and nutrients! Plus, this Arabic dip is gluten-free, dairy-free, low-carb, and naturally vegan!

Simple Muhammara Dip (Roasted Red Pepper Dip with Walnuts)

red peppers (bell peppers

walnuts (raw

almonds (raw

lemon (juiced (2-3 Tbsp))

molasses

Tbsp extra virgin olive oil

tsp chilli powder

tsp smoked paprika (optional)

tsp salt

tsp cumin

If you plan to use homemade pomegranate molasses, you’ll first need to prepare that (set aside 30 minutes to do so).

Preheat the oven to 430ºF/220ºC and line a baking tray with parchment paper.

Wash and halve the peppers lengthwise, removing the seeds (and optionally the stalks).

Transfer the peppers, skin-side up (inner side down) to the baking tray and roast for 12-15 minutes until softened and beginning to char. The aim is for plenty of charring without the skin becoming completely blackened.

After roasting the peppers, immediately transfer the peppers to either a glass jar or bowl covered tightly with plastic wrap or a plate and leave to steam for 10 minutes. Not only will this make removing the skin super simple, but the smoky flavor will infuse the peppers more.Then, peel the skins from the peppers and discard them.

Step 1: Prepare the peppers

Add the walnuts and almonds to your food processor or blender and process to a chunky crumb consistency. Then, add all the spices and pulse a few times to combine.Be careful not to over-blend the nuts; otherwise, they can begin turning into nut butter.

Transfer the peppers and all remaining ingredients (olive oil, lemon juice, and pomegranate molasses) to the processor and process until you achieve your desired texture. I like mine to be slightly chunky with texture, though you can make it more smooth and hummus-like if preferred.This usually takes between 1 -2 minutes to blend into the perfect consistency.Finally, taste the muhammara and adjust the spices, lemon juice, or pomegranate molasses to personal taste.

Step 2: Process the muhammara dip

Make ahead: if you can, I recommend preparing this roasted red pepper dip a day in advance. That way, it has time for the flavors to meld overnight and tastes even better on day two!Store: allow the roasted red pepper spread to cool, then store in an airtight container in the fridge for between 3-4 days.I recommend allowing the dip to sit at room temperature for 15-20 minutes before serving as it tastes best (in my opinion) at room temperature. Can you freeze muhammara dip? Absolutely. Transfer the dip to an airtight freezer-safe container or portion into a large ice-cube tray (freeze until solid, then transfer to a Ziplock bag/container) - store for up to one month. Then, leave the muhammara dip to thaw in the refrigerator before mixing well and enjoying!

How to Store

This is insanely delicious, it’s going to become a favourite that I use over and over again to spoil my guests. I didn’t hv the pomegranate molasses, subbed it with a dash of honey and balsamic cream, so so good, thank you xx

This is so good! I had a jar of peppers (in vinegar) that I didn't know what to do with, so I used those and followed the recipe exactly (using only walnuts, no almonds). We put it on toasted baguette. So delicious. Thank you!

Flavorful dip . Easy to make . Gluten free and vegan

https://content.jwplatform.com/videos/anDHwkDI.mp4

This is a simple recipe for a gluten-free vegan muhammara dip. It’s made with roasted red peppers, walnuts, almonds, and seasonings.

Gluten-free Muhammara Dip (Roasted Red Pepper Dip)

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