Muhammara (Roasted Red Pepper Dip)
A flavorful and vibrant Middle Eastern dip made from roasted red peppers, walnuts, breadcrumbs, and spices.
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Ingredients
- 4 large Red bell peppers
- 1/2 cup Walnuts
- 1/4 cup Breadcrumbs
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 2 tablespoons Lemon juice
- 1 tablespoon Pomegranate molasses
- 1/2 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne pepper
- to taste teaspoon Salt
- to taste teaspoon Pepper
- 2 tablespoons Fresh parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 200°C.
- 2Place the red bell peppers on a baking sheet and roast for 30 minutes, or until the skin is blackened and blistered.
- 3Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skin and remove the seeds.
- 4In a food processor, combine the roasted peppers, walnuts, breadcrumbs, olive oil, garlic, lemon juice, pomegranate molasses, cumin, paprika, cayenne pepper (if using), salt, and pepper.
- 5Process until smooth, adding more olive oil if needed to achieve your desired consistency.
- 6Taste and adjust seasoning as needed.
- 7Transfer the Muhammara to a serving bowl and garnish with fresh parsley. Serve with pita bread, vegetables, or crackers.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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