Ingredients:
• 3 roasted red bell peppers (see note below)
• ½ cup unsalted walnuts, toasted and coarsely chopped
• ¼ cup whole wheat breadcrumbs
• 2 garlic cloves, minced
• 1 tablespoon pomegranate molasses (or reduced pomegranate juice, see note below)
• 1 tablespoon fresh lemon juice
• ½ teaspoon red chili pepper flakes
• ½ teaspoon ground cumin
• 4 tablespoons olive oil, plus 1 teaspoon for garnish
• Salt, to taste
• 1 to 2 tablespoons chopped parsley, for garnish
• Pomegranate seeds, for garnish (optional)
Directions:
1. Prepare the red peppers:
• Option 1: Roast fresh peppers — Preheat your oven to 500°F. Quarter the peppers, remove seeds and membranes, and place them skin-side up on a baking sheet. Roast until the skins blister and blacken, about 8-10 minutes. Transfer to a bowl, cover with plastic wrap, and let cool. Peel off the skins once cooled.
• Option 2: Use jarred roasted red peppers — Drain a 16-ounce jar of roasted red peppers.
2. Toast the walnuts: Heat a dry skillet over medium heat. Add walnuts and toast, shaking the pan frequently, until they are lightly browned, about 5 minutes.
3. Make the dip: In a blender or food processor, combine the prepared red peppers, toasted walnuts, breadcrumbs, minced garlic, pomegranate molasses, lemon juice, chili flakes, and cumin. Blend until smooth, scraping down the sides as necessary.
4. Add olive oil: With the processor running, slowly drizzle in 4 tablespoons of olive oil and blend until the mixture is smooth. Season with salt to taste.
5. Garnish and serve: Transfer the dip to a serving bowl. Drizzle with the remaining teaspoon of olive oil and sprinkle with chopped parsley and optional pomegranate seeds.
Notes:
• Roasted Peppers: You can either roast your own as described or use jarred peppers for convenience.
• Pomegranate Molasses: If unavailable, reduce 2/3 cup of pomegranate juice down to about 3 tablespoons to make a homemade syrup.
Nutritional Information (per ¼ cup serving):
• Calories: 140
• Calories from Fat: 110
• Total Fat: 12g
• Saturated Fat: 1.5g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 10mg
• Total Carbohydrates: 9g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 2g
Servings: 8
FAQs
1. What is Muhammara?
Muhammara is a savory Middle Eastern dip made from roasted red peppers and toasted walnuts, blended with spices, olive oil, and often pomegranate molasses for a rich, smoky, tangy flavor.
2. Is roasted red pepper and walnut dip healthy?
Yes, this dip is packed with antioxidants from red peppers and omega-3 healthy fats from walnuts. It also provides fiber, vitamins, and heart-healthy compounds when eaten as part of a balanced diet.
3. Can Muhammara help with heart health?
Absolutely. Walnuts are rich in healthy unsaturated fats and antioxidants, which support cardiovascular health, while red peppers provide vitamin C and phytonutrients linked to reduced inflammation.
4. Is this dip good for weight management?
When served in portion-controlled amounts (like 2–3 tablespoons), Muhammara offers satisfying healthy fats and fiber that help keep you full, making it a good choice for mindful, balanced eating.
5. Is Muhammara vegan and gluten-free?
Yes, traditional Muhammara is naturally vegan and can be gluten-free if you use gluten-free breadcrumbs (if included), making it suitable for many dietary preferences.
6. What should I serve with roasted red pepper and walnut dip?
Serve Muhammara with fresh vegetables (carrot sticks, celery), whole-grain crackers, pita bread, or as a flavorful spread on sandwiches and wraps.
7. How long does homemade Muhammara last?
When stored in an airtight container in the refrigerator, Muhammara can typically stay fresh for about 5–7 days.
8. Can I adjust the flavor of this dip?
Yes, you can customise the spice level by adding more smoked paprika or chili flakes, increasing tanginess with extra lemon juice, or swapping pomegranate molasses for a touch of balsamic for a sweeter profile.
Love this flavorful, heart-healthy dip?
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