Muhammara Roasted Red Pepper Walnut Dip
This Roasted Red Pepper Walnut Dip is a beautifully fragrant dip flavoured with spices unique to the Middle East makes this an excellent dip to enjoy at home or with company.
Servings 6
Ingredients
- 3 red bell peppers
- 1 1/2 cups raw walnuts, finely chopped
- 3 cloves garlic, chopped
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 2 teaspoon Aleppo Pepper
- 1/4 cup fresh lemon juice
- 2 1/2 tablespoons pomegranate molasses
- 2 tablespoons extra-virgin olive oil
- Kosher salt and pepper to taste
- Coriander to garnish
Instructions
- Preheat the oven to 350F. Place bell peppers on a baking sheet, and roast them for 10 min. Half way through, change the setting to broil rotate frequently until skin is slightly blackened. (See image)
- Peel the red peppers using a paring knife and discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, Aleppo pepper, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth.
- Garnish with coriander. Cool and serve.