Muhammara Dip Recipe (Red Pepper Walnut Dip)
This Muhammara Dip (Red Pepper Walnut Dip) combines roasted red peppers, walnuts, and pomegranate molasses into a delectable treat, perfect for easy, on-hand snacking!
Servings: 2
Calories: 695kcal
Equipment
Ingredients
- 12- ounce jar roasted red peppers drained
- 1/2 cup fresh bread crumbs
- 2/3 cup walnut pieces
- 2 cloves garlic peeled
- 3 tbsp pomegranate molasses
- 1/4 cup extra virgin olive oil
- Salt
Instructions
- Add the drained red peppers, bread crumbs, walnuts, garlic, and pomegranate molasses into the bowl of a small food processor. Pulse a few times, then slowly drizzle in the olive oil while continuing to pulse the machine.*
- Once the mixture is smooth to your liking, taste and add salt as needed. Serve at room temperature with pita bread for dipping.
Notes
*Keep the lid on the processor while you do this—there should be a small reservoir on the lid with a small hole through which you can pour the oil.
Store Roasted Red Pepper Dip leftover in an airtight container in the fridge, where it will stay fresh for up to 5 days. You can freeze it for up to 3 months, but the texture may change slightly upon thawing.
It’s best served at room temperature, so reheating isn’t really necessary. But if you like it a little warm, heat it for 10-15 seconds, stirring well before serving.
Nutrition
Serving: 1serving | Calories: 695kcal | Carbohydrates: 46g | Protein: 11g | Fat: 54g | Saturated Fat: 7g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 24g | Sodium: 2528mg | Potassium: 486mg | Fiber: 6g | Sugar: 13g | Vitamin A: 893IU | Vitamin C: 81mg | Calcium: 163mg | Iron: 4mg
