Red Pepper Walnut Dip (Muhammara)
The tangy flavors of muhammara, a traditional Syrian dip of vibrant red bell peppers and hearty walnuts, come together to create a versatile spread that goes as well with roasted meats as it does with simple crudité for a flavorful aperitif.
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 200 |
| Fat: | 16 g |
| Carbohydrates: | 11 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 2172 mg |
| Fiber: | 1 g |
| Sugars: | 8 g |
| Calculated for total recipe. | |
Serves: 6-8
Ingredients
- 2 lb2 lb2 lb Roasted Red Pepper, drained (2 jars)
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Tomato Paste
- 1 clove1 clove1 clove Garlic, roughly chopped
- 1/2 cup1/2 cup1/2 cup Organic Walnuts, toasted
- 111 Lemon, juiced
- 1/3 cup1/3 cup1/3 cup Breadcrumbs
- 2 tsp2 tsp2 tsp Balsamic Vinegar
- 1 tsp1 tsp1 tsp Raw Honey
- 1.5 tsp1.5 tsp1.5 tsp Ground Cumin, ground
- 1 tsp1 tsp1 tsp Sea Salt
- 1/2 tsp1/2 tsp1/2 tsp Red Pepper Flakes
- 1/4 cup1/4 cup1/4 cup Extra Virgin Olive Oil
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place red bell peppers, tomato paste, garlic, and walnuts in the bowl of a food processor and pulse until combined.
- Add in lemon juice, breadcrumbs, balsamic vinegar, honey, cumin, salt, and red pepper flakes.
- Pulse until well combined.
- With the machine running, drizzle in olive oil until the dip comes together.
- Serve with crudité or crackers.
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