A smoky sweet mixture of roasted red peppers, walnuts and spices goes into making this luscious muhammara.
Course:
Appertizer
Cuisine:
Middle Eastern
Servings: 6
Calories: 179kcal
Author: Alissa
Ingredients
1 ¾poundsfresh red peppers,about 3 to 4 peppers
¼cupplus 2 teaspoons olive oil,divided
1cupshelled walnuts
½cupchopped scallions
2tablespoonslemon juice
1tablespoonpomegranate molasses
1garlic clove
1teaspoonground cumin
1teaspoonpaprika
¼teaspooncayenne pepper,or to taste
Salt to taste
½cuppanko breadcrumbs
For Serving
Additional olive oil
Chopped parsley
Pita bread
Instructions
Preheat the oven to 400°. Cut the peppers in half and remove the stems and seeds. Lightly rub the peppers with about 2 teaspoons of oil and arrange them on a baking sheet or in a roasting pan. Bake until the skins begin to blister and brown, about 45 minutes. Remove the peppers from the oven and allow them to sit until they're cool enough to handle.
When the peppers are cool, gently peel off the skins (it's okay if you miss some spots. I did!).
Place the peppers into the bowl of a food processor, along with ¼ cup of olive oil, the walnuts, scallions, lemon juice, pomegranate molasses, garlic, cumin, paprika, and cayenne pepper. Blend until smooth, then taste test, season with salt, and adjust any other seasonings to your liking.
Add in the panko breadcrumbs and pulse just until incorporated. The mixture should be nice and thick.
Scoop the mixture into a bowl and drizzle with olive oil. Sprinkle with parsley and serve with pita bread.
Recipe Notes
If you want to try using jarred roasted red peppers, you'll need about 1 ½ cups. I recommend pressing out as much moisture as you can before blending them up.
Nutrition Facts
Muhammara (Roasted Red Pepper & Walnut Dip)
Amount Per Serving
Calories 179Calories from Fat 131
% Daily Value*
Fat 14.6g22%
Saturated Fat 1.9g10%
Sodium 209mg9%
Potassium 246mg7%
Carbohydrates 12.6g4%
Fiber 2g8%
Sugar 6.5g7%
Protein 2.1g4%
Calcium 20mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.