Red Bell Pepper-Walnut Dip (Muhammara)
Updated May 2, 2024
- Total Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2½ cups
- ¾cup walnuts
- 3roasted red bell peppers
- ¾cup fresh bread crumbs
- 1j alapeño or other small hot chili pepper, stemmed and seeded
- 1small onion, finely chopped
- 2garlic cloves, minced
- 1tablespoon pomegranate molasses
- 1tablespoon lemon juice
- 1teaspoon ground cumin
- Salt
- pepper
- 2tablespoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
214 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 9 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 4 grams protein; 224 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes.
- Step 2
Rinse roasted peppers well, remove any membranes or seeds, then dry with paper towels. Transfer to a food processor, along with walnuts, bread crumbs, chili pepper, onion, garlic, pomegranate molasses, lemon juice, cumin, and salt and pepper to taste. Process until smooth, stopping to scrape down the sides if necessary.
- Step 3
With the machine running, slowly pour in olive oil and process until combined. Taste, and adjust seasoning if necessary. Serve with toasted pita bread for dipping.
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