Muhammara -Roasted Red Pepper Dip
Muhammara or roasted red pepper dip is a Middle Eastern dip with smoky, sweet and spicy taste. Super easy to make, delicious with crackers, pita or even veggies, this is a healthy one too. Apart from serving with pita or crackers, you can also use this dip as sandwich spread, side dish for grilled vegetables. Vegan recipe.
- 2 red peppers large
- 1/2 cup walnuts shelled, toasted or raw
- 2 tablespoons olive oil more for brushing over peppers
- 2 tablespoons bread crumbs
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- 1.5 teaspoon aleppo pepper
- 1 teaspoon ground cumin
- 3 garlic cloves peeled
- salt to taste
- toasted sesame seeds
- chopped walnuts
- olive oil
- pita chips
- pita bread
Preheat oven at 450 F/ 230 C for 15 minutes . Grease a large baking tray with olive oil well.
Rinse and wipe off extra moisture from a large red bell pepper or capsicum. Apply some olive oil liberally all over the pepper.
Place the baking tray in the hot oven and roast for 25-35 minutes or until the pepper chars well.
Let cool and peel the skin off the pepper.
Now place pomegranate molasses, walnuts, aleppo pepper , minced garlic, olive oil, ground cumin, bread crumbs and salt to taste in a food processor jar.
Process until everything is well blended.
Transfer the muhammara to a serving bowl and garnish with sesame seeds, more olive oil and bits of walnuts.
Serve with pita chips or pita bread.
Serving: 12servings | Calories: 249kcal | Carbohydrates: 10g | Protein: 4g | Fat: 23g | Saturated Fat: 3g | Sodium: 23mg | Potassium: 314mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2801IU | Vitamin C: 104mg | Calcium: 45mg | Iron: 2mg