Description
A smoky, sweet, and savory Middle Eastern dip made with roasted red peppers, walnuts, and pomegranate molasses. Perfect for appetizers or sandwich spreads.
Ingredients
- 1 garlic clove, peeled
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 tablespoon pomegranate molasses
- 1/2 cup breadcrumbs
- 1/4 teaspoon salt
- 1 cup walnuts (plus extra for garnish)
- 1 tablespoon extra virgin olive oil (plus more for drizzling)
- 12 oz jar roasted red bell peppers, drained
- Fresh parsley, chopped (for garnish)
Instructions
- If desired, toast the walnuts and breadcrumbs in a dry skillet over medium heat for 3-4 minutes until fragrant. This step is optional but enhances the flavor.
- Add the walnuts and breadcrumbs to a food processor and pulse briefly until they are broken down into fine crumbs.
- Add the drained roasted red peppers, olive oil, pomegranate molasses, garlic, cumin, cayenne pepper, and salt to the processor.
- Process the mixture until it forms a thick, smooth paste, stopping to scrape down the sides of the bowl as needed to ensure even blending.
- Taste and adjust salt or spice levels to your preference.
- Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- To serve, create swirls with a spoon, drizzle with olive oil, and garnish with chopped parsley and extra walnuts.
Notes
You can substitute pomegranate molasses with a mix of 2 tsp lemon juice and 1 tsp honey if needed.
- Prep Time: 15 min
- Chilling Time: 30 min
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 0.5 cup
- Calories: 142
- Sugar: 2g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Muhammara recipe, roasted red pepper dip, walnut dip, vegan appetizer, Middle Eastern dip