Muhammara - Roasted Red Pepper & Walnut Spread
20 min
Snack
Spread
Make-ahead
10 ingredients or less
Servings
(¼ cup per serving)
Total
20 minPrep
10 minCook
10 minContains
tree nut
Swap out
gluten
Free from
soy
peanut
sesame
Ingredients
-
2red bell peppers, seeds removed, halved
-
1 tsp (5 mL)olive oil
-
½ cup (58 g)raw walnuts
-
1 Tbsp (15 mL)olive oil
-
½lemon, juiced
-
1clove garlic
-
⅔ cup (72 g)breadcrumbs
-
-
1 tsp (3 g)ground cumin
-
½ tspsalt
-
⅛ tspcayenne pepper , or more to taste
Optional garnishes
-
lemon slices
-
pita bread
-
pomegranate seeds
Directions
- Preheat the oven to 450°F (230°C).
- Toss the bell peppers and olive oil together on a parchment-lined baking tray and roast on the middle rack of the oven for 20 minutes. Rotate once halfway to ensure even cooking.
- Then add the raw walnuts to the baking tray and continue to roast for another 5 - 6 minutes, or until the walnuts become lightly toasted and the bell pepper is slightly charred.
- Remove from the oven and allow the walnuts and bell peppers to cool. Once cool enough to handle, pull off the skin from the bell peppers.
- Place all the ingredients, except for the walnuts, in a food processor and blend until smooth.
- Then add the walnuts and blend only momentarily so the walnuts are coarsely chopped to give the dip some texture.
- Taste test and add more cayenne or chili to desired level of spice. Enjoy!
Storage
- Store in an airtight container in the fridge for up to 4 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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