A smoky sweet mixture of roasted red peppers, walnuts and spices goes into making this luscious muhammara.
dip recipe, roasted red pepper recipe
1 3/4poundsfresh red peppers,about 3 to 4 peppers
1/4cupplus 2 teaspoons olive oil,divided
1/4teaspooncayenne pepper,or to taste
Salt to taste
Additional olive oil
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 1/4 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.
If you want to try using jarred roasted red peppers, you'll need about 1 1/2 cups. I recommend pressing out as much moisture as you can before blending them up.
Muhammara (Roasted Red Pepper & Walnut Dip)
Amount Per Serving
Calories 179Calories from Fat 131
% Daily Value*
Saturated Fat 1.9g10%
* Percent Daily Values are based on a 2000 calorie diet.