Try this Muhammara: A Tangy-Toasted Red Pepper & Walnut Dip recipe, or contribute your own.
Suggest a better descriptionSource: https://www.lahbco.com/dips/muhammara
Time: 10 minutes (+ 30 minute roast time)
Yield: 20-24 oz (about 2-3 cups)
INGREDIENTS
3 large red peppers
3 tablespoons olive oil
1 1/3 cup walnuts
1/4 cup almonds
3/4 cup panko breadcrumbs
2-3 tablespoons pomegranate molasses
2 tablespoons Aleppo pepper
1 tablespoon za’atar (optional but recommended)
1/2 teaspoon cumin
1 tablespoon tomato paste
1-2 tablespoon lemon juice
salt, to taste
olive oil, for garnish
lemon zest, for garnish
cilantro, for garnish
pomegranate molasses/seeds, for garnish
DIRECTIONS
Begin by preheating your oven to 425F. Rinse your red peppers, and place them in a cast-iron skillet (or sheet pan). Coat the red peppers with olive oil. Roast in the oven (bottom rack) for 20-30, flipping every 10 minutes until blistered and softened. Once roasted, let cool and remove the skin and seeds. Tip: I like to place the red peppers in a bowl and cover them with a plate. This will help create condensation which will make removing the skins much easier to do.
While the red peppers cool, place the walnuts and almonds on a sheet pan and place in the oven for about 5 mins. The goal is to SLIGHTLY toast them to develop their flavors some more. Set aside
To a food processor or high-speed blender, add red peppers, 1 cup of the walnuts (reserve the other 1/3 cup), almonds, breadcrumbs, 2 tablespoons of pomegranate molasses, Aleppo pepper, za’atar, cumin, tomato paste, and 1 tablespoon lemon juice. Pulse to combine and then blend until coarse and SLIGHTLY creamy (Muhammara is mean to have a coarse texture)
Once combined, taste for seasoning. Add more Aleppo pepper if more heat is desired. Add the remaining 1/3 cup of walnuts, salt to taste (about 1 - 1 1/2 teaspoons), and another tablespoon of lemon juice and pomegranate molasses if more acidity is needed.
Plate, and garnish with a drizzle of olive oil, pomegranate molasses, chopped cilantro, and pomegranate seeds.
Grab crusty bread and dive in!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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