Description
A rich and creamy muhammara dip made with roasted red peppers, walnuts, and warm spices, perfect for pairing with crunchy crackers.
Ingredients
Scale
- 2 cups roasted red peppers, drained
- 1 cup walnuts, toasted
- 1/2 cup breadcrumbs
- 2 garlic cloves
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons pomegranate molasses
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
- Ensure your food processor is clean and ready to use.
- Add roasted red peppers, walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, cumin, paprika, and salt into the food processor.
- If needed, toast the walnuts lightly beforehand to enhance flavor.
- Pulse the mixture while slowly adding olive oil until smooth but slightly textured.
- Blend until creamy, avoiding overprocessing to maintain some texture.
- Transfer the dip to a serving bowl, drizzle with olive oil, and sprinkle chopped parsley on top.
- Serve immediately with Crunchmaster crackers and enjoy.
Notes
- Toast walnuts for deeper flavor before blending.
- Let the dip rest for 30 minutes to enhance taste.
- Adjust lemon juice and salt to your preference.
- Do not overblend to keep a pleasant texture.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: muhammara dip, roasted red pepper dip, walnut dip, middle eastern appetizer, vegan dip