Roasted Muhammara Dip
Deeply roasting red peppers and walnuts then blending them into a creamy, smooth dip is a Mediterranean Moroccan classic way to start any meal with some flatbread or veggies. I love to freeze it and save it for a night when I want a quick pasta dish with no effort!
Ingredients
12 oz / 400 gms roasted bell peppers
2/3 cup bread crumbs
2/3 cup walnuts
1 garlic clove
1 tsp Aleppo pepper
1/2 tsp ground cumin
1 tsp lemon juice
4 tsp pomegranate molasses
2 tbsp extra virgin olive oil
black pepper
Instructions
1
Start by preparing the roasted bell peppers. You can either roast them yourself or use store-bought roasted bell peppers. Make sure they are drained and patted dry before using.
2
In a food processor, combine the roasted bell peppers, bread crumbs, walnuts, garlic clove, Aleppo pepper, ground cumin, lemon juice, pomegranate molasses, extra virgin olive oil, and a pinch of black pepper.
3
Process the mixture until it becomes smooth and creamy. You may need to scrape down the sides of the food processor bowl a few times to ensure everything is well incorporated.
4
Once the dip reaches the desired consistency, transfer it to a serving bowl.
5
You can serve the muhammara immediately or refrigerate it for a few hours to allow the flavors to meld together.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
Tags:Caroline J. BeckMediterranean cookingMediterranean Dietmediterranean diet recipesMediterranean MinutesMediterranean recipesmuhammaramuhammara dipred pepper and walnut dip
Caroline J. Beck
