Muhammara – Red Pepper & Walnut Dip

Muhammara Red Pepper Walnut Dip Recipe

Muhammara Red Pepper Walnut Dip Recipe

Muhammara – Red Pepper & Walnut Dip

Muhammara is a Middle Eastern dip, originating in Syria. It is made from roasted red peppers and walnuts, with a perfect balance of sweet, earthy flavours, and a delicious tang from the pomegranate molasses.

I like to roast my own red peppers but you can also use red peppers from a jar if you want to skip that step!

If you can’t find any pomegranate molasses (you can order on Amazon), you can also use date syrup or honey with a squeeze of lemon juice for the zing.

Muhammara is wonderful served with toasted pita bread or if you want a low-carb option, I love to use roasted cauliflower leaves – you can use any vegetable to dip. It’s also great served as part of a mezze board alongside some hummus and baba ghanoush.

If you like this recipe for Muhammara, I think you’ll love my other dips including:

Let me know if you make this on Instagram: @elibrechernutrition – I would love to see your creations!

 

Muhammara Red Pepper Walnut Dip Recipe Eli Brecher

Muhammara – Red Pepper & Walnut Dip

Makes about 8 servings

Ingredients:

  • 3 red bell peppers, roasted
  • 4 tbsp extra virgin olive oil
  • 2 cups walnuts, gently toasted in pan for 2-3 minutes
  • ½ cup oat flour or bread crumbs (traditionally used)
  • 2 tbsp pomegranate molasses (or date syrup/honey with a squeeze of lemon)
  • 1 garlic clove, roughly chopped
  • 1 tsp ground paprika
  • 1 tsp ground sumac
  • 1 tsp ground cumin
  • ½ tsp salt
  • ½ tsp cayenne pepper or chilli flakes
  • Optional: 2 ½ tbsp tomato paste

Method:

  1. Pre-heat the oven to 180 C. Wash the peppers, cut into into about 4 pieces, removing the seeds. Place them skin down on a baking tray and bake for 35 minutes, flipping them over 5 minutes before the end.
  2. Meanwhile, add your walnuts to a frying pan on a medium heat. Stir for 4 minutes, then transfer to a bowl and allow to cool.
  3. Add your oat flour or breadcrumbs to the same pan and toast for 4 minutes until the colour starts to go golden brown, then allow to cool.
  4. Once the peppers have cooled down, add all ingredients to a food processor and blend for about 2 minutes, until a smooth consistency forms.
  5. Transfer to a bowl and use a the back of a spoon to smooth out the dip and form a well in the middle.
  6. Drizzle over a dash of olive oil or pomegranate molasses, then garnish with pomegranate seeds, fresh parsley leaves, chopped walnuts and a pinch of chilli flakes.

If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!

 

If you’re interested in working together to optimise your nutrition and overall wellbeing, please get in contact via Consultations

For more savoury recipe ideas, try these recipes:

 

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