
Muhammara - Roasted Red Pepper & Walnut Spread
36 min
Snack
Spread
Make-ahead
10 ingredients or less
Servings
(¼ cup per serving)
Total
36 minPrep
10 minCook
26 minContains
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Ingredients
-
2red bell peppers, seeds removed, halved†
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1 tsp (5 mL)olive oil
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½ cup (50 g)raw walnuts
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⅔ cup (72 g)breadcrumbs
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½lemon, juiced
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1 Tbsp (15 mL)olive oil
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1clove garlic
-
-
1 tsp (2 g)ground cumin
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½ tspsalt
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⅛ tspcayenne pepper , or more to taste
Optional garnishes
-
lemon slice
-
pomegranate seeds
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small pita bread
Directions
- Preheat the oven to 450°F (230°C). Toss the bell peppers and oil on a lined baking tray and roast 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. Remove from the oven and allow to cool. Once cool enough to handle, pull the skin off of 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, add more seasoning if desired, and enjoy!
Notes
- †Speed it up by using jarred roasted bell peppers.
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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Discussion & Rating
Loved it! Thank you, Sadia for this recipe :)
so much better than store bought muhammara and easy to make as well