Turkish Red Pepper and Walnut Dip (Muhammara)
Muhammara is a savory Turkish red pepper and walnut dip flavored with pomegranate molasses and warm spices. Perfect for grilled meats or simple pita bread.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4 servings
- 2 roasted red peppers outer skin removed and cut into large chunks
- 1 cup fresh bread crumbs
- 1/2 cup chopped walnuts
- 2-3 garlic cloves roasted
- 1/2 lemon zest and juice
- 1 Tb pomegranate molasses
- 1 tsp smoked paprika
- 1 tsp Turkish red pepper or regular red pepper
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/4-1/2 cup olive oil depending on consistency
- Pomegranate seeds
- lemon zest
- Fresh parsley or cilantro
- Drizzle of olive oil
If you haven't already, roast the red pepper and garlic cloves in a 400 degree F oven for about 30 minutes, or until the peppers are soft. Cool for a few minutes and remove the outer skin from the peppers.
In a blender or food processor, add the rest of the dip ingredients (except for garnish) and pulse a few times until it becomes thick and creamy, or to desired consistency. Taste for seasoning.
Once done, pour muhammara to a bowl and garnish with pomegranate seeds, lemon zest, chopped parsley and an extra drizzle of olive oil.
Calories: 348kcal | Carbohydrates: 28g | Protein: 6g | Fat: 25g | Saturated Fat: 3g | Sodium: 462mg | Potassium: 184mg | Fiber: 3g | Sugar: 5g | Vitamin A: 490IU | Vitamin C: 16.3mg | Calcium: 78mg | Iron: 2.4mg