Roasted Red Pepper and Walnut Dip (Muhummara) Recipe

Roasted Red Pepper and Walnut Dip (Muhammara)

• Level: Easy
• Yield: About 2 cups
• Total Time: 27 minutes
• Prep: 2 minutes
• Inactive: 10 minutes
• Cook: 15 minutes

Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)

• Calories: 424
• Total Fat: 37g
• Saturated Fat: 4g
• Carbohydrates: 23g
• Dietary Fiber: 5g
• Sugar: 14g
• Protein: 8g
• Cholesterol: 0mg
• Sodium: 335mg

Ingredients

• 2 red bell peppers
• 1 cups raw walnuts, halves and pieces
• 3 cloves garlic, chopped
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon red pepper flakes
• cup fresh lemon juice
• 2 tablespoons pomegranate molasses*
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 350F.
2. Roast the red peppers: Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, roast the peppers in the oven by placing them on a baking sheet under the broiler, turning frequently, until blackened and blistered all over. Transfer the blackened peppers to a bowl, cover with plastic wrap, and set aside to steam.
3. Toast the walnuts: Spread the walnuts on a parchment-lined baking sheet and place in the oven until light golden brown and aromatic, 10 to 15 minutes. Remove and set aside to cool.
4. Finish the dip: Peel the red peppers using a paring knife, discarding the peels, stems, and seeds. Add the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses, olive oil, and a teaspoon of salt to a food processor. Blend until smooth. Taste and adjust seasoning as needed. Cool and serve.

Note: Pomegranate molasses can be found in the international aisle of specialty supermarkets and at Middle Eastern markets.