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Roasted Red Pepper Walnut Dip (Muhammara)
A light red pepper dip seasoned with spice for a little kick!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 225 kcal
Ingredients
- 12 oz jar roasted red peppers with garlic in oil (reserve oil)
- 1 small roasted garlic clove from jar of red peppers
- 1 cup walnuts halves toasted (divided)
- 1/2 cup canned chickpeas
- 1 tbsp pomegranate molasses
- 1 tsp lemon juice + zest of 1 lemon for garnish
- 1 tsp Whoop Ass seasoning OR 1 tsp ground cumin, 1/2 tsp ground turmeric, 1/4 tsp cayenne, 1/4 tsp pepper
- 1/2 tsp smoked paprika
- 3/4 tsp Kosher salt
- parsley to garnish
- crackers or crostini toasts for dipping
Instructions
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Roast walnuts on a rimmed baking sheet at 350F for about 5 minutes until starting to lightly brown and smell toasty.
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Place 1/2 cup walnuts in the bowl of a food processor. Pulse until a coarse meal is formed.
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Remove the roasted red peppers and garlic clove from the jar and add to the food processor along with chickpeas, seasonings and pomegranate molasses.
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Blend to a smooth puree. You can add more chickpeas if you want to create a thicker dip.
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Transfer the dip to a small bowl and pour a bit of reserved oil from the red pepper jar on top for a thin coat to preserve the dip.
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Before serving, crush some of the extra walnut pieces, chopped parsley and some lemon zest to garnish the top.
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Alternatively, you can spread this on top of the crostini toasts for a handheld appetizer.
Notes
Pomegranate molasses is sweet + tangy. If you don't have it or don't want to buy it (although I strongly recommend it) you can substitute the tablespoon in this recipe with 1 tsp maple syrup or honey for sweetness and 2 tsp balsamic vinegar or lemon juice for the tangy.
Nutrition Facts
Roasted Red Pepper Walnut Dip (Muhammara)
Amount Per Serving (1 g)
Calories 225
* Percent Daily Values are based on a 2000 calorie diet.