Name: Muhammara (Red Pepper and Walnut Dip)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 (12-ounce) jar roasted red bell peppers (7 ounces of peppers), drained well -; 3/4 cup walnut halves -; 1/2 cup fresh whole wheat bread crumbs -; 1 tablespoon pomegranate molasses, homemade or store-bought (or 1 1/2 teaspoons balsamic vinegar + 1 teaspoon honey) -; 1/2 teaspoon kosher salt -; 1/2 teaspoon red pepper flakes -; 1/2 teaspoon ground cumin -; 1/2 teaspoon paprika -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Muhammara (Red Pepper and Walnut Dip)

1. 1 (12-ounce) jar roasted red bell peppers (7 ounces of peppers), drained well -

2. 3/4 cup walnut halves -

3. 1/2 cup fresh whole wheat bread crumbs -

4. 1 tablespoon pomegranate molasses, homemade or store-bought (or 1 1/2 teaspoons balsamic vinegar + 1 teaspoon honey) -

5. 1/2 teaspoon kosher salt -

6. 1/2 teaspoon red pepper flakes -

7. 1/2 teaspoon ground cumin -

8. 1/2 teaspoon paprika -

How to cook deliciously - Muhammara (Red Pepper and Walnut Dip)

1. Stage

Combine the ingredients: Put all of the ingredients into the bowl of a food processor fitted with a metal blade.

2. Stage

Blend and serve: Pulse until nicely blended, but not completely pureed, stopping to scrape down the sides as needed. Serve as a dipping sauce, sandwich spread, or spooned over grilled chicken or fish. Store leftover muhammara in the fridge for up to 1 week. You can also store it in an airtight container in the freezer for up to 3 months.