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Roasted Red Pepper and Walnut Dip (Muhammara) – vegetarian recipe
Stav Kogan

Roasted Red Pepper and Walnut Dip (Muhammara)

Get ready to meet your new favorite appetizer! This Roasted Red Pepper and Walnut Dip is a flavor explosion that balances the smoky sweetness of roasted red peppers with the rich, earthy flavor of walnuts. Inspired by Muhammara, it's incredibly easy to whip up and perfect for any
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 cup
Calories: 45
Ingredients Method Nutrition

Ingredients
  

  • ½ cup (60g / 2.12 oz) chopped walnuts
  • 1 slice white bread, torn, or ½ cup (30g / 1.06 oz) dry bread crumbs
  • 1 12-ounce jar (340g / 12 oz) roasted red peppers, drained
  • 2 tablespoons (30ml / 1 fl oz) fresh lemon juice
  • 1 teaspoon (5ml / 0.2 fl oz) balsamic vinegar
  • 1 tablespoon (15ml / 0.5 fl oz) pure maple syrup or pomegranate molasses
  • ½ teaspoon chili paste, or to taste
  • ½ teaspoon (3g / 0.11 oz) salt
  • ¼ teaspoon ground cumin
  • 1 tablespoon (15ml / 0.5 fl oz) extra-virgin olive oil, plus more for consistency
  • Chopped fresh parsley and walnuts, for garnish
  • For a deeper, nuttier flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant before adding them to the food processor.
  • For a more traditional Muhammara taste, substitute the maple syrup with 1 tablespoon (15 ml / 0.5 fl oz) of pomegranate molasses. It adds a unique tangy-sweetness that is absolutely delicious.
  • This dip tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 5 days.

Method
 

  1. In the bowl of a food processor, add the walnuts and bread (or bread crumbs). Pulse until they are finely ground into a sandy texture.
  2. Add the drained roasted red peppers, lemon juice, balsamic vinegar, maple syrup, and chili paste to the processor.
  3. Blend until the mixture is smooth and well combined.
  4. Add the salt and ground cumin. With the processor running on low, slowly stream in the olive oil and continue to blend until the dip is creamy.
  5. Stop and taste the dip.
  6. Adjust the seasonings as needed—you might want more chili paste for heat, salt for flavor, or a little more olive oil for a smoother consistency.
  7. Transfer the dip to a serving bowl.
  8. Garnish with a sprinkle of chopped fresh parsley and extra walnuts.
  9. Serve immediately or cover and refrigerate until ready to use.

Nutrition

Calories: 45kcalCarbohydrates: 3.2gProtein: 0.9gFat: 3.4g

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