Muhammara (Roasted Capsicum Dip)
The ultimate roasted red pepper dip – smoky, sweet, and a bit spicy, thanks to walnuts and a hint of pomegranate molasses. Slather it on, dip into it – this flavour-packed dip does it all!
Servings: 5 people
Calories: 380.81kcal
Ingredients
For roasting:
- 3 red bell pepper 350g
- 2 tablespoon olive oil
For processing:
- ½ cup walnuts 60g
- ⅓ cup breadcrumbs 60g
- 1 teaspoon chilli flakes
- 1 teaspoon paprika powder (see notes)
- 1 teaspoon red chilli powder
- ½ teaspoon cumin powder
- 2 tablespoon pomegranate molasses
- 4 tablespoon extra virgin olive oil
- salt to taste
Garnish
- chopped walnuts
- Pomegranate arils
- extra virgin olive oil
Instructions
Roasted Red Peppers:
- Preheat the oven to 200°C (392°F).
- Wash, halve, and deseed the red bell peppers.3 red bell pepper
- Line a roasting tin or a baking pan with foil and drizzle some olive oil.2 tablespoon olive oil
- Coat the red pepper halves with oil, place them cut side down on the pan, and roast in the preheated oven for 35 to 40 minutes, making sure to check and flip halfway.
- Once roasted, remove them from the oven immediately cover them, and let them cool until manageable.
Walnut and Breadcrumb Blend
- In a food processor, combine the walnuts and breadcrumbs. Coarsely grind them together, then remove and set aside.½ cup walnuts, ⅓ cup breadcrumbs
Prepare the dip:
- Carefully peel off the skin from the cooled roasted capsicum and add to the same food processor. Process until it forms a smooth paste.
- Now, to the pepper paste in the food processor, add the remaining ingredients. Process the mixture until all the ingredients are well mixed.1 teaspoon chilli flakes, 1 teaspoon paprika powder, 1 teaspoon red chilli powder, ½ teaspoon cumin powder, 2 tablespoon pomegranate molasses, 4 tablespoon extra virgin olive oil, salt to taste
- Add the coarsely ground walnut and breadcrumb blend back into the food processor. Process until everything is thoroughly mixed and you achieve a creamy, flavourful Mhammara.
- Transfer the dip to a serving bowl, and drizzle with a bit more extra virgin olive oil. Garnish with some chopped walnuts and pomegranate arils.chopped walnuts, extra virgin olive oil, Pomegranate arils
Notes
- Storage Tip: Keep your Muhammara fresh by refrigerating it in a sealed container for up to a week. Enhance preservation by adding a thin layer of extra virgin olive oil on top.
- Please read the article for substitution options and more details.
Nutrition
Calories: 380.81kcal | Carbohydrates: 20.36g | Protein: 5.13g | Fat: 32.53g
