Quick Muhammara Recipe (Roasted Red Pepper & Walnut Dip)
This quick muhammara recipe is a thick and scoopable roasted red pepper and walnut dip made with jarred peppers, toasted walnuts, panko and pomegranate molasses. It is rich, nutty, sweet-tart and much easier to make than versions that require roasting and peeling your own peppers.
Servings: 8
Calories: 170kcal
Equipment
Ingredients
- 50 grams panko breadcrumbs about ¾ cup
- 1 teaspoon extra-virgin olive oil for the panko
- 120 grams walnuts about 1 cup, plus extra to serve on top
- 1 16oz or 450 grams jar of roasted red peppers drained and patted very dry
- 1 garlic clove or ⅛ teaspoon garlic powder
- 2 tablespoons extra-virgin olive oil
- 1.5 tablespoons pomegranate molasses
- 1 tablespoon fresh lemon juice
- 1 tablespoon aleppo pepper or start with less if you prefer less heat and add more to taste
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt plus more to taste
Instructions
- Preheat the oven to 350°F or 175°C.
- Toss the panko breadcrumbs with 1 teaspoon extra-virgin olive oil.50 grams panko breadcrumbs , 1 teaspoon extra-virgin olive oil
- Spread the walnuts and oiled panko on the same baking sheet. Keep them in separate areas of the tray so you can easily see how quickly each is browning.120 grams walnuts
- Toast for 10–12 minutes, checking closely toward the end. Remove the tray once the panko is lightly golden and the walnuts are fragrant.
- Drain the jarred roasted peppers very well and pat them very dry with paper towels.1 16oz or 450 grams jar of roasted red peppers
- Add the toasted walnuts, toasted panko, peppers, garlic, 2 tablespoons olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin and salt to a food processor bowl or suitable container for an immersion blender.1 garlic clove, 2 tablespoons extra-virgin olive oil, 1.5 tablespoons pomegranate molasses, 1 tablespoon fresh lemon juice, 1 tablespoon aleppo pepper, ½ teaspoon ground cumin, ½ teaspoon kosher salt
- Blend until combined but still thick and scoopable. Stop once the dip holds a mound rather than becoming loose or pourable.
- Taste and adjust the salt and Aleppo pepper if needed. Add both gradually.
Notes
Pomegranate molasses and Aleppo pepper: These may be less familiar ingredients and you might worry they will go to waste, but I promise you will want to make this again. Look for pomegranate molasses in the international or Middle Eastern section of larger grocery stores, usually near sauces and condiments. Aleppo pepper is usually found in the spice aisle or international section.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Top Tips
- Keep the walnuts and panko in separate areas of the same tray so you can monitor browning. Watch the panko closely near the end because it can brown quickly.
- Pat the roasted peppers very dry before blending.
- Don't blend until completely smooth, some texture is nice.
Nutrition
Calories: 170kcal | Carbohydrates: 10g | Protein: 2.6g | Fat: 14g | Saturated Fat: 1.4g | Sodium: 310mg | Potassium: 69mg | Fiber: 1g | Sugar: 5g | Calcium: 17mg | Iron: 0.4mg
