How to Make Creamy Roasted Red Pepper and Walnut Dip (Muhammara)

Simple Summary

This vibrant Roasted Red Pepper and Walnut Dip combines smoky sweetness with nutty richness, creating a versatile Mediterranean-inspired spread that's perfect for entertaining or everyday snacking.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes (plus chilling time)
• Servings: 6-8 as an appetizer
• Difficulty: Intermediate

Ingredients

• 3 large red bell peppers
• 1 cup walnuts, lightly toasted
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons pomegranate molasses
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 450°F (230°C).

2. Place whole red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skin is charred and blistered all over.

3. Remove peppers from the oven and place them in a bowl. Cover with plastic wrap and let steam for 10 minutes.

4. While the peppers are steaming, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.

5. Peel the skin off the peppers, remove the seeds, and roughly chop the flesh.

6. In a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, minced garlic, olive oil, pomegranate molasses, lemon juice, cumin, and red pepper flakes.

7. Pulse the mixture until it reaches a slightly chunky consistency, scraping down the sides as needed.

8. Taste and adjust seasoning with salt and additional lemon juice or red pepper flakes if desired.

9. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.

10. Before serving, drizzle with a little olive oil and sprinkle with chopped parsley for garnish.

Chef's Notes

• For a smoother dip, process the mixture longer in the food processor.
• If pomegranate molasses is unavailable, substitute with 1 tablespoon honey mixed with 1 teaspoon balsamic vinegar.
• To make this recipe gluten-free, use gluten-free breadcrumbs or omit them and add more walnuts.
• The dip can be stored in an airtight container in the refrigerator for up to 5 days.
• For a spicier version, add a small red chili pepper when roasting the bell peppers.

Nutritional Info

Per serving (approximately 1/4 cup):

• Calories: 150
• Protein: 3g
• Healthy Fats: 12g (primarily from walnuts and olive oil)
• Carbohydrates: 10g
• Fiber: 2g
• Rich in Vitamins A and C, antioxidants, and heart-healthy omega-3 fatty acids

Serving Suggestions

• Serve with warm pita bread, pita chips, or fresh vegetable crudités for dipping.
• Use as a spread on sandwiches or wraps for added flavor.
• Dollop onto grilled chicken, fish, or lamb for a Mediterranean twist.
• Pair with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.
• For a complete mezze platter, serve alongside hummus, baba ganoush, and marinated olives.