Roasted Red Pepper and Walnut Dip (Muhammara)
Roasted Red Pepper and Walnut Dip, also known as Muhammara, is a delightful Middle Eastern spread that combines the sweetness of roasted red peppers with the earthiness of walnuts. This creamy dip is perfect for any occasion, whether you’re hosting a gathering or enjoying a cozy night in. Serve it alongside pita chips, fresh vegetables, or as a unique sandwich spread to impress your guests and enhance your culinary repertoire.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 4 servings 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Ingredients
Scale
- 2 cups roasted red peppers (jarred or homemade)
- 1 cup unsalted walnuts
- 2 garlic cloves (roasted)
- 1/4 cup extra virgin olive oil
- 1 tsp ground cumin
- 2 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) if using fresh red peppers. Roast them on a baking sheet lined with parchment for about 25-30 minutes until charred. Let cool and peel.
- In a food processor, combine the roasted peppers, walnuts, roasted garlic, cumin, lemon juice, salt, and pepper. Blend until smooth.
- With the processor running, slowly drizzle in the olive oil until desired creaminess is achieved.
- Taste and adjust seasoning as needed.
- Transfer to a serving bowl and garnish with chopped walnuts or olive oil if desired. Serve with pita chips or fresh veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 115mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg