Muhammara Recipe
A simple, spicy roasted bell pepper dip with walnuts
Servings 3 people
Calories 354kcal
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.