Experience the rich flavours of the Middle East with this muhammara roasted red pepper dip. Combining sweet roasted peppers, toasted walnuts, and tangy pomegranate molasses, it’s a delightful addition to any mezze platter. Serve it alongside our Cranberry Turkey Pinwheels for a festive spread. Learn more about the health benefits of walnuts in this Healthline article.
Ingredients (Makes about 2 cups)
- 2 large red bell peppers (roasted and peeled)
- 3/4 cup walnuts (toasted for extra flavor)
- 1/4 cup breadcrumbs (use gluten-free if needed)
- 2 tbsp olive oil
- 1 tbsp pomegranate molasses (or substitute with balsamic glaze + a little honey)
- 1 garlic clove (minced)
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt to taste
- Juice of 1/2 lemon
Instructions
1️⃣ Roast the peppers: Place whole red bell peppers on a baking sheet and broil at 220°C (425°F), turning occasionally, until the skin is blackened (about 20-25 minutes). Let them steam in a covered bowl for 10 minutes, then peel and remove seeds.
2️⃣ Toast the walnuts: Lightly toast walnuts in a dry pan over medium heat for 3-4 minutes until fragrant.
3️⃣ Blend: Add roasted peppers, walnuts, breadcrumbs, olive oil, pomegranate molasses, garlic, cumin, paprika, cayenne, salt, and lemon juice to a food processor. Blend until smooth but slightly textured.
4️⃣ Adjust & Serve: Taste and adjust seasoning if needed. Drizzle with extra olive oil and sprinkle with more walnuts or sesame seeds.
✨ Tips & Variations:
✔️ No pomegranate molasses? Mix balsamic vinegar + maple syrup for a similar tangy-sweet flavor.
✔️ Want it chunkier? Pulse the ingredients instead of blending them smooth.
✔️ Extra smoky flavor? Add a touch of harissa or roasted eggplant!
Serve with pita bread, fresh veggies, or as a sandwich spread—it’s seriously addicting! 😍🔥
