Roasted Red Pepper Dip (Muhammara)
Roasted Red Pepper Dip is a delicious, easy to make Mediterranean condiment also known as muhammara. Learn how to make red pepper hummus in a few simple steps
Servings: 1 Cup
- 2 whole red bell pepper
- 1/4 cup walnuts
- 1 slice firm white bread, torn into pieces (you can use vegan bread as well)
- 2 - 3 cloves of garlic
- 1 tablespoon balsamic vinegar
- 4 tablespoon extra virgin olive oil
- Salt to taste
- 1 teaspoon za'tar spice mix (optional)
- 1 teaspoon honey
How To Roast Pepper:
Heat a cast iron skillet over the gas stove. Brush it with a teaspoon of olive oil. Place the whole peppers on the pan and roast till skin is nicely charred from all the sides.
Heat an oven at 220 degree Celcius and grill the peppers on a baking sheet for 30 minutes or till nicely roasted. You can roast them on a BBQ as well.
How To Make Muhammara:
Dry roast the walnuts in the same cast iron skillet over low heat for 5 - 6 minutes. Keep stirring the walnut while roasting. Transfer to a bowl and set aside.
Cut roasted pepper into large pieces. In a food processor with knife blade attached, blend all the ingredients to a coarse paste.
Transfer roasted red pepper dip to a bowl. Garnish with walnuts and olive oil.
Serve muhammara with pita bread or lavash.
Serving: 1Cup | Calories: 884kcal | Carbohydrates: 44g | Protein: 10g | Fat: 77g | Saturated Fat: 10g | Sodium: 140mg | Potassium: 691mg | Fiber: 8g | Sugar: 20g | Vitamin A: 7452IU | Vitamin C: 309mg | Calcium: 137mg | Iron: 3mg