Homemade Muhammara Dip
Muhammara is an easy and quick Middle Eastern dip made with roasted red peppers, walnuts, breadcrumbs, olive oil, and spices blended together!
Servings: 8 servings
Ingredients
- 1 12-ounce jar roasted red bell drained
- 1 cup walnuts plus more for garnish
- ½ cup breadcrumbs
- 1 tablespoon extra virgin olive oil plus extra to garnish
- 1 tablespoon pomegranate molasses
- 1 garlic clove
- 1 teaspoon cumin
- ½ teaspoon crushed red pepper
- ¼ teaspoon salt
- Parsley chopped, for garnish
- Pita bread or pita chips for serving
Instructions
- Place all the ingredients in a high speed food processor and pulse until all the ingredients are well incorporated and the mixture looks like a smooth paste.
- Transfer to a small serving bowl and chill before serving. Create swerves with the back of a spoon, drizzle with olive oil and garnish with extra walnuts and chopped parsley. Serve with pita chips, if desired.
Video
Notes
- My Top Tip: Toast the walnuts and breadcrumbs. You can do this on the stovetop or in the oven for an enhanced flavor. If you’re toasting on the stovetop, cook on a non-stick skillet over medium heat for 3-5 minutes, stirring occasionally. If you’re toasting the oven, bake at 350˚F for 5 minutes, stirring halfway through.
- Storage: Store any leftovers in an airtight container. They will last about 5-7 days in the fridge. Make sure to use a container that's not too big so that it reduces any oxidation
- Sourcing: You can find pomegranate molasses at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.
Nutrition
Serving: 0.5cup | Calories: 145kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 125mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 0.5mg | Calcium: 30mg | Iron: 1mg
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