Muhammara – Roasted Red Bell Pepper Dip!
Last Updated on March 12, 2023 by Jacqueline Rafidi
Muhammara is like the cool cousin of hummus! It’s a flavor packed dip with roasted red peppers, pomegranate molasses and lots of heartiness from walnuts! Muhammara is becoming more popular at restaurants around the U.S. which is great because it’s the perfect alternative to the creamy chickpea dip we all know and love! Not to mention its vegan! Give this a try and don’t forget to tag me on Instagram (@_thebite) when you do!
Ingredients:
2 red bell peppers or 1- 160z jar of roasted red bell peppers
1 ½ cup walnuts
¼ cup panko breadcrumbs or unseasoned breadcrumbs
2 tablespoons pomegranate molasses
1 tablespoon lemon juice
½ teaspoon cumin
1 teaspoon chili powder (or Aleppo pepper, cayenne or red pepper flakes if you want it spicy)
1 tablespoon honey
Salt and pepper to taste
¼ cup (or more) of extra virgin olive oil
Directions:
If you are roasting your own bell peppers. Preheat oven to 425. Wash and cut the bell peppers into even pieces. Sprinkle with olive oil and salt and let roast until the edges begin to char (in my oven, that took about 30 minutes). Let them cool for 15 minutes before continuing
In a food processor, combine all the ingredients except the olive oil starting with the walnuts and breadcrumbs, then the bell peppers and the remainder of the ingredients. While the food processor is pulsing, drizzle in the olive oil– usually ¼ cup of olive oil is perfect.
Scrape the edges of the food processor to be sure everything is well combined and then pulse again until desired consistency is reached. The dip should be a bit chunky from the walnuts.
Serve with crackers, fresh veggies or even top this on a bed of greens! Enjoy & Sahtein!
Muhammara – Roasted Red Bell Pepper Dip!
Ingredients
- 2 red bell peppers or 1- 160z jar of roasted red bell peppers
- 1 ½ cup walnuts
- ¼ cup panko breadcrumbs or unseasoned breadcrumbs
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- ½ teaspoon cumin
- 1 teaspoon chili powder or Aleppo pepper, cayenne or red pepper flakes if you want it spicy
- 1 tablespoon honey
- Salt and pepper to taste
- ¼ cup or more of extra virgin olive oil
Instructions
- If you are roasting your own bell peppers. Preheat oven to 425. Wash and cut the bell peppers into even pieces. Sprinkle with olive oil and salt and let roast until the edges begin to char (in my oven, that took about 30 minutes). Let them cool for 15 minutes before continuing
- In a food processor, combine all the ingredients except the olive oil starting with the walnuts and breadcrumbs, then the bell peppers and the remainder of the ingredients. While the food processor is pulsing, drizzle in the olive oil– usually ¼ cup of olive oil is perfect.
- Scrape the edges of the food processor to be sure everything is well combined and then pulse again until desired consistency is reached. The dip should be a bit chunky from the walnuts.
- Serve with crackers, fresh veggies or even top this on a bed of greens! Enjoy & Sahtein!
