Roasted Red Pepper Muhammara

Name: Roasted Red Pepper Muhammara
Total time: 25 min
Yield: 8 servings
Ingredients: 3 large red bell pepper; 1 cup walnut; 1/2 cup fresh breadcrumb; 2 tablespoons pomegranate molasses; 1 tablespoon lemon juice; 1 garlic clove; 1/2 teaspoon cumin; 1/2 teaspoon red pepper flakes; 1/4 cup olive oil; 1/2 teaspoon salt

A rich and vibrant dip made from roasted red peppers, walnuts, and breadcrumbs, bursting with savory and sweet notes.

Syrian⏱ 25 min⚠ Contains 3 allergen(s)

✨ High in vitamin C

Ingredients

Red bell pepper3 large
Walnut1 cup
Fresh breadcrumb1/2 cup
Pomegranate molasses2 tablespoons
Lemon juice1 tablespoon
Garlic clove1
Cumin1/2 teaspoon
Red pepper flakes1/2 teaspoon
Olive oil1/4 cup
Salt1/2 teaspoon

Nutrition (per serving, makes 8)

Calories186 kcal

Protein2.9 g

Carbs11.1 g

Fat15.3 g

Fiber2.3 g

Sugar6.4 g

Sodium167 mg

Vitamin C80 mg

Iron0.9 mg

Calcium31 mg

Potassium206 mg

Estimated values.

Steps

1Roast the red bell peppers under a broiler or over an open flame until the skin is charred and blistered, then place them in a bowl covered with plastic wrap to steam and cool.
2Once cooled, peel and deseed the peppers, discarding the skin and stems.
3In a food processor, combine the roasted red peppers, walnuts, breadcrumbs, pomegranate molasses, lemon juice, minced garlic, cumin, and red pepper flakes.
4Process until the mixture is relatively smooth but still has some texture, gradually drizzling in the olive oil.
5Season with salt to taste, transfer to a serving bowl, and drizzle with a little extra olive oil before serving.