Free recipe
Muhammara & Dips
Built around roasted red peppers and walnuts -- the method starts by if not using jarred peppers.
Anchored by roasted red peppers, walnuts and breadcrumbs, this Mediterranean dish starts by if not using jarred peppers and comes together in about 30 minutes -- the kind of easy recipe that earns a permanent spot in the rotation.
Ready in 30 minutes -- genuinely doable on a weeknight.
An easy, forgiving method -- hard to get wrong on a first try.
Built around roasted red peppers, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 roasted red peppers
- 1/2 cup walnuts
- 2 tbsp breadcrumbs
- 1 clove garlic
- 1 tbsp pomegranate molasses (or 1 tbsp lemon juice + honey)
- 1 tsp cumin
- 1/4 cup olive oil
- Warm pita, salt
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
If not using jarred peppers, roast whole red peppers until charred, steam in a covered bowl 10 minutes, then peel and seed them.
Toast the walnuts in a dry pan 3-4 minutes until fragrant, then cool.
Put the peppers, walnuts, breadcrumbs, garlic, pomegranate molasses, cumin, and a pinch of salt in a food processor.
Blend while drizzling in the olive oil until you have a thick, spoonable dip with a little texture.
Taste and balance - it should be sweet, tangy, smoky, and a touch spicy.
Spoon into a bowl, swirl the top, and drizzle with olive oil.
Serve with warm pita for dipping.
The step worth not rushing: If not using jarred peppers, roast whole red peppers until charred, steam in a covered bowl 10 minutes, then peel and seed them.
