Yes, I love me some dip.
And this dip definitely does not disappoint!
It’s a little smoky.
A little sweet.
It has substance, yet it’s not a total gut-bomb.
Plus, it contains veg, protein, and healthy fats!
What’s not to love?
All you have to do it blend up a freshly roasted red bell pepper, nutty toasted walnuts, extra virgin olive oil, pleasantly sweet pomegranate molasses (aka pomegranate syrup), zesty lemon juice, smoked spicy paprika (aleppo if you can get your hands on some), earthy ground cumin, cayenne for an extra kick! breadcrumbs + pink sea salt.
Garnish with a little splash of evoo, a drizzle of your pomegranate molasses, a sprinkle of toasted walnuts and spicy pepper, then digggg in!
Preferably once the flavors have had a chance to meld a bit, but you do you.
P.S. As always, taste and adjust the ingredient amounts to suit your fancy.
P.P.S. If you can’t whip up fresh breadcrumbs, store-bought panko can work in a pinch.
P.P.P.S. Traditionally aleppo is used instead of smoked spicy paprika, but I wasn’t about to hit up a third grocery story while trying to track down that elusive sucker.
P.P.P.P.S. I love this dip served with pita chips, fresh bread, in tacos, on grain bowls, and quite honestly, straight into my mouth.
Muhammara - Roasted Red Pepper Walnut Dip
Ingredients
- 1 large red bell pepper
- 3/4 cup walnut pieces
- 1/4 cup fresh breadcrumbs (store-bought panko breadcrumbs will work in a pinch, use a gluten-free product for a gluten-free recipe)
- 1/4 cup extra virgin olive oil
- 2 teaspoons pomegranate molasses/syrup
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons smoked picante paprika (aleppo pepper is best if you can find it)
- 1 teaspoon ground cumin
- Ground cayenne pepper, to taste (optional)
- Pink sea salt, to taste
Toppings
- Extra virgin olive oil
- Pomegranate molasses
- Smoked picante paprika
- Toasted walnuts
Instructions
- Heat the oven to 425. Slice the bell pepper in half, through the stem. Place the cut side of the pepper halves down on a parchment-lined rimmed metal baking sheet. Roast for 40 minutes, or until the skin cracks and blisters. Cool, then carefully remove the skin, seeds, and stem.
- While the pepper is roasting, toast 1 cup of walnut pieces in a large metal skillet over medium heat until fragrant and golden brown. Remove from the pan and cool on a paper towel.
- To make fresh breadcrumbs, pulse stale baguette slices (or any neutrally flavored artisanal loaf) in a food processor until only crumbs remain. If using store-bought breadcrumbs, or if you already have fresh breadcrumbs on hand, skip this step.
- Once your roasted pepper and toasted walnuts are cool, blend the roasted pepper, 3/4 cup toasted walnuts, olive oil, pomegranate molasses, lemon juice, smoked picante paprika, cumin, cayenne (if using), and salt until smooth. Pulse in the breadcrumbs until combined—there will be little bits of crumb. Taste, and adjust flavors if you'd like.
- Let the dip sit for at least 10 minutes, to allow the flavors to meld before serving. Top with a drizzle of olive oil, pomegranate molasses, paprika, and some remaining toasted walnuts before enjoying. If serving in an hour or longer, cover with plastic wrap and refrigerate, adding the toppings right before eating.