Description
Roasted Red Pepper and Walnut Dip, also known as Muhammara, is a delightful Middle Eastern spread bursting with flavor. This creamy dip combines smoky roasted red peppers and nutty walnuts, enhanced by vibrant spices. Whether served at a gathering or enjoyed solo, it’s perfect for pairing with warm pita bread or fresh veggies. Easy to make and visually appealing, this dip will be the star of any appetizer spread.
Ingredients
Scale
- 1 cup roasted red peppers (jarred or homemade)
- 1 cup walnuts, toasted
- 2 garlic cloves, minced
- 3 tbsp tahini
- 2 tbsp freshly squeezed lemon juice
- 1 tsp ground cumin
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Roast the Peppers: Preheat oven to 450°F (232°C). Place whole peppers on a lined baking sheet and roast until charred (20-25 minutes). Cover in a bowl with plastic wrap to steam.
- 2. Prepare Ingredients: While cooling, toast walnuts in a dry skillet over medium heat until lightly browned.
- 3. Blend: Peel roasted peppers and combine them with walnuts, garlic, tahini, lemon juice, cumin, salt, and pepper in a food processor. Pulse until smooth but slightly textured.
- 4. Add Olive Oil: With the processor running on low speed, drizzle in olive oil until well combined.
- 5. Serve: Transfer to a serving dish, drizzle with extra olive oil, and enjoy with pita or veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 30g
- Calories: 80
- Sugar: 1g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For added spice, incorporate smoked paprika or cayenne pepper. - Substitute feta cheese for tahini for a creamier texture. - Store leftovers in an airtight container for up to one week.