Red Bell Pepper-Walnut Dip (Muhammara)
Updated May 1, 2024
- Total Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
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Ingredients
¾ cup walnuts
3 roasted red bell peppers
¾ cup fresh bread crumbs
1 j alapeño or other small hot chili pepper, stemmed and seeded
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon pomegranate molasses
1 tablespoon lemon juice
1 teaspoon ground cumin
Salt
pepper
2 tablespoons olive oil
Nutritional analysis per serving
13 grams carbs; 215 calories; 6 grams monosaturated fat; 9 grams polyunsaturated fat; 2 grams saturated fat; 18 grams fat; 2 grams fiber; 224 milligrams sodium; 4 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes.
- Step 2
Rinse roasted peppers well, remove any membranes or seeds, then dry with paper towels. Transfer to a food processor, along with walnuts, bread crumbs, chili pepper, onion, garlic, pomegranate molasses, lemon juice, cumin, and salt and pepper to taste. Process until smooth, stopping to scrape down the sides if necessary.
- Step 3
With the machine running, slowly pour in olive oil and process until combined. Taste, and adjust seasoning if necessary. Serve with toasted pita bread for dipping.
Private Notes