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Muhammara Recipe
A simple, spicy roasted bell pepper dip with walnuts
Course
Appetizer
Cuisine
Middle Eastern
Prep Time
20
minutes
Cook Time
10
minutes
Total Time
30
minutes
Servings
3
people
Calories
354
kcal
Author
Healing Tomato
Ingredients
1
red bell pepper
washed and dried
1/2
cup
panko breadcrumbs
1
tsp
turmeric
1
tsp
cumin
4
cloves
garlic
1/2
cup
red onion
roughly chopped
1/4
cup
walnuts
roughly chopped
1
Tbsp
za'atar
1/2
tsp
salt
2
Tbsp
tahini
3
dried chili peppers
1.5
tsp
nutritional yeast
2
Tbsp
extra virgin olive oil
1
Tbsp
agave
2
tsp
balsamic
1/2
cup
pomegranate seeds
1
tsp
lime juice
For Garnish (Optional)
1/4
cup
green olives
2
tbsp
pomegranate seeds
1
tsp
extra virgin olive oil
Instructions
Preheat oven to 400°
Wrap bell pepper in aluminum foil
Place the bell pepper in the oven on a baking tray and roast for 20 minutes
Remove the skin and roughly chop it before adding to a food processor
Add all the remaining ingredients for the muhammara to the food processor
Blend the ingredients on low speed until everything is well blended
Transfer to serving bowl and serve immediately
Video
Notes
I used 4 whole walnuts, shelled.