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Roasted Bell Pepper and Walnut Dip Recipe (Muhammara)

Roasted Bell Pepper and Walnut Dip Recipe (Muhammara)

Whether you're hosting a last-minute gathering, craving a tasty snack, or simply looking to add a dash of excitement to your meals, our Roasted Bell Pepper and Walnut Dip recipe has got you covered.
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Prep Time 10 minutes
Total Time 15 minutes
Course Appetizer, Snack
Cuisine Mediterranean, Middle Eastern-Inspired, vegan, vegetarian
Servings 4 portions
Calories 375 kcal

Equipment

  • 1 food processor

Ingredients
  

  • 1 Tbsp lemon juice
  • 10,5 oz grilled bell peppers from jar 300 g
  • 4 oz unsalted walnuts 110 g
  • 1/2 tsp chili flakes
  • 1 tsp ground cumin
  • 50 g pomegranate seeds

Instructions
 

  • Drain the peppers from the pot.
  • In a blender or food processor add walnuts and pulse for a few seconds. Add roasted bell peppers, garlic, lemon juice, spices, and pomegranate seeds. Reserve a small portion for garnish if desired.
  • Blend all the ingredients until you achieve a coarse dip consistency.
  • Adjust the seasoning to taste, adding more lemon juice, chili flakes, or cumin if necessary.
  • Transfer the Muhammara to a serving bowl. Drizzle with a bit of olive oil and garnish with additional pomegranate seeds.
  • Enjoy!

Notes

  1. Serve Muhammara with warm pitta bread, vegetables (vegetables like cucumber slices, carrot sticks, and bell pepper strips), Crackers and Breadsticks.
  2. Store Muhammara in an airtight container in teh fridge and consume within a week.
  3. If you've made a large batch, portion it into freezer-safe containers. Consume frozen Muhammara within three months for the best flavor and texture. When ready to use frozen Muhammara, thaw it in the refrigerator overnight.

Nutrition

Serving: 1portionCalories: 375kcalCarbohydrates: 37gProtein: 10gFat: 19gSaturated Fat: 2gFiber: 7gSugar: 5g
Keyword muhammara, roasted bell pepper dip, roasted bell peppers, walnuts
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