Muhammara Recipe
A simple muhammara recipe for a hearty, creamy roasted red pepper dip with walnuts and balsamic vinegar. Slightly sweet and lightly spiced, serve with pita bread, veggies or in my muhammara bowl recipe.
Equipment
Ingredients
- 3 each red bell peppers, must be red or else the color will be off
- 1/2 cup walnuts , toasted
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
Instructions
Roast the Bell Peppers
- Preheat the oven to 400 degrees F. Place the bell peppers on a baking sheet and turn every few minutes, until the skin is blackened and the peppers are softened, about 10-15 minutes.
- Immedietely place the peppers in a bowl and cover with a dish towel so the peppers can steam, this allows the skins of the peppers to be more easily removed.
- Let steam for 5 minutes, then remove the dish towel and let the peppers cool just to the touch, then peel the skin and remove the stems and seeds. Roughly chop and place the base of a food processor.
Make the Dip
- Add the walnuts to the food processor and pulse together with the bell peppers until finely chopped.
- Add to the food processor the rest of the ingredients: olive oil, lemon juice, balsamic vinegar, cumin, salt and red pepper. Puree until mostly pureed, smooth but with some chunky texture.
Nutrition
Serving: 0.25cupsCalories: 56kcalCarbohydrates: 1gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 99mgPotassium: 30mgFiber: 0.4gSugar: 1gVitamin A: 22IUVitamin C: 1mgCalcium: 7mgIron: 0.2mg