Muhammara -Roasted Red Pepper Dip

4.41 from 5 votes

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.

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Course: condiment

Cuisine: Middle Eastern

Keyword: Muhammara, red pepper dip, walnut dip

Servings:

Calories: 249kcal

Author: Harini

Equipment

Food processor

Ingredients

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

Garnish

toasted sesame seeds
chopped walnuts
olive oil

To serve

crackers
pita chips
pita bread
crudite

US Customary - Metric

Instructions

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.

Nutrition