This roasted red pepper walnut dip, also known as Muhammara is one of the best Middle Eastern Recipes ever, in my opinion. The walnuts, red bell peppers, breadcrumbs, and olive oil, makes Muhammara the perfect sweet and spicy dip or spread for a boost of protein and healthy fats. It reminds me of my favorite Muhammara from Mamnoon in Seattle
*Recipe originally posted by bonappetit.com.
Ingredients:
1 cup walnuts https://countrylifefoods.com/products/organic-walnuts-1-2s-pieces?ref=ratedvfood
3 large red bell peppers cut in half with ribs and seeds removed.
1/2 cup fine fresh breadcrumbs
2 Tbsp. extra-virgin olive oil
1 Tbsp. Aleppo-style or Maras pepper or 1/4 Tsp regular pepper flakes
1 Tbsp. tahini https://countrylifefoods.com/products…
1 tsp. fresh lemon juice
1/2 tsp. paprika
2 Tbsp. pomegranate molasses, plus more for drizzling
Kosher salt
Directions:
-Preheat oven to 350°. Toast walnuts for 8-10 minutes on a rimmed baking sheet, tossing halfway through, until golden brown. Let cool.
-Pick out a few walnuts for serving and coarsely chop; set aside.
-Meanwhile add the 3 red bell peppers face down on a lined baking sheet and bake at 425F for 30 min or until skins are charred.
-Cover charred red bell peppers tightly with plastic wrap so they steam for 10 minutes. (this will help remove the skins)
-Remove skins from bell peppers and toss
-To a food processer, add the red bell peppers (skin removed), breadcrumbs, oil, Aleppo-style pepper or red pepper flakes, tahini, lemon juice, paprika, toasted walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; (leave a little grainy)
-Season muhammara with salt.
-Transfer muhammara to a small plate or bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.
Enjoy as a dip or spread!
*Some links are affiliate links where I earn a small commission for the sale of the product
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