Easy Roasted Red Pepper Dip (Muhammara Recipe)
Make this delicious roasted red pepper dip (muhammara) to enjoy with veggies, pita bread, or as a spread on sandwiches.
Ingredients
- 3 red bell peppers
- 1/2 cup fresh breadcrumbs
- 1/3 cup walnuts
- 1 tbsp pomegranate molasses
- 1/2 garlic clove peeled
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp Aleppo chili flakes can sub with red chili flakes or a pinch of cayenne
- salt and black pepper to taste
Instructions
- Preheat your oven to 350 degrees F, add the red peppers to a parchment-lined baking sheet and cook in the oven for 20-30 minutes. Flip halfway through until the peppers turn slightly blackened on each side (note: the exact time may vary depending on your oven).
- Remove the red peppers from the oven and transfer to a dish, cover and let them steam for 4-5 minutes.
- Using your hands, peel and remove and discard the skins from the peppers. Next, cut the peppers and remove the stems and seeds.
- Add the roasted peppers, breadcrumbs, pomegranate molasses, garlic, lemon, olive oil, walnuts, chili flakes, salt, and black pepper to a food processor or high-powered blender. Pulse until you reach your desired texture. (I like mine creamy. You can make it chunky, if you like).
- Taste and adjust seasoning, as needed. Store in the fridge to chill. Serve in a dish along with veggies, chips, and pickles.