Muhammara
This red pepper and walnut dip is easy to make and so versatile to use.
Servings: 6 approx, depending how used
Calories: 155kcal
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Ingredients
- 2 oz walnuts (2oz is approx ½ cup)
- ⅓ cup breadcrumbs
- 4 oz roasted red peppers (4 oz is approx 2 jarred peppers)
- 1 teaspoon pomegranate molasses
- 3 tablespoon olive oil
- ½ clove garlic (or 1 small)
- ½ tablespoon lemon juice
- ½ teaspoon cumin
- ½ teaspoon sumac (omit if not available)
- ¼ teaspoon salt
- ¼ teaspoon Aleppo pepper or red pepper flakes, omit for non-spicy version
Instructions
- If you have time, lightly toast the walnuts and breadcrumbs in a dry skillet/frying pan to gently bring out flavor.
- Put everything in food processor and blend together into a smooth paste. Refrigerate until needed.
Video
Notes
You can add more or less Aleppo pepper/chili flakes to taste depending on if you want it more spicy or not. If you find it is a bit thick, add a little more olive oil.
Make sure you drain the peppers before using. You can also roast your own either over a gas flame/grill or in oven until lightly charred, put in a bag to sweat as it cools then peel off skin and remove seeds.
Nutrition
Calories: 155kcal | Carbohydrates: 7g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 402mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 9.2mg | Calcium: 28mg | Iron: 0.9mg
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