Description
A quick and forgiving Muhammara (Roasted Red Pepper Dip) recipe that’s family-approved and perfect for busy weeknights.
Ingredients
Scale
- 2 Red Bell Peppers
- 1 whole Garlic Bulb
- 3 tablespoons Extra Virgin Olive Oil
- 1 cup Walnuts
- 1/2 cup Bread Crumbs
- 2 tablespoons Pomegranate Molasses
- 1 teaspoon Cumin
- Salt to taste
- Black Pepper to taste
- Red Pepper Flakes to taste (optional)
- Fresh Parsley for garnish
Instructions
- Roast the ingredients: Preheat your oven to 390°F. Drizzle garlic bulb with olive oil and wrap it in foil. Drizzle red bell peppers with olive oil and sprinkle with salt. Roast for 30 to 35 minutes until charred and soft.
- Cool & peel: Let the roasted ingredients cool slightly. Peel the skin off the peppers and squeeze the garlic out of its skin.
- Blend together: In a food processor, blend the roasted peppers, garlic, walnuts, bread crumbs, olive oil, pomegranate molasses, salt, black pepper, cumin, red pepper flakes, and parsley until smooth.
- Serve: Transfer to a bowl, drizzle with more pomegranate molasses, and garnish with parsley if desired.
Notes
Can be made ahead of time. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Muhammara, Roasted Red Pepper Dip, Healthy Dip, Vegetarian Recipe