Muhammara Dip
Total Time
15 minutes
Prep Time
15 minutes
Rating
5 out of 5 stars
(7)
Ingredients
10 servings
- 3 roasted red bell peppers ( from a jar, or roast and peel your own)
- ¼ cup Italian parsley
- 1 clove garlic
- 1 teaspoon freshly squeezed lemon juice
- 1-2 teaspoons ground cumin
- 1/2-1 teaspoon kosher salt, more to taste
- 1 tablespoon pomegranate molasses, more as needed (see recipe in the notes)
- 1 teaspoon Aleppo chili flakes (or try Urfa Biber or regular chili flakes), and more to taste
- 1/4 cup olive oil
- 1-2 teaspoons honey, more to taste
- 1 cup fresh walnuts, lightly toasted
- ½- ¾ cup bread crumbs
- Garnish: 1-2 tablespoons olive oil, crushed walnuts, pomegranate seeds, Italian parsley leaves or mint leaves. Serve with warm pita bread or crackers.
How would you rate this recipe?
Preparation
Step 1
If using canned roasted peppers, rinse and pat dry well. Place all ingredients except the walnutsand bread crumbs into a food processor, and repeatedly pulse until chopped and combined but not completely smooth. Leave a little texture.
Step 2
Add toasted walnuts and bread crumbs and pulse until combined, but again, not too smooth.
Step 3
If it seems dry or thick, add a little more olive oil as needed.
Step 4
Taste and adjust salt, honey and chili flakes to your liking.
Step 5
At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.
Step 6
Before serving, bring to room temp. Place in a medium bowl. With the back of a spoon make a circular well in the dip and drizzle olive oil into the well. Top with more crushed toasted walnuts, fresh pomegranate seeds and a few parsley or mint leaves. Serve with warm toasty pita or crackers.
Step 7
Save recipe for the next time?
