Extra Creamy Muhammara
This extra creamy Muhammara has all the elements of a traditional Middle Eastern Muhammara but has a surprise addition. Adding tahini to this flavorful dairy free dip makes this Mediterranean classic red pepper and walnut dip recipe extra smooth and creamy.
Ingredients
- 3 roasted red bell peppers
- 1 cup toasted walnuts
- 2 cloves garlic
- 1 tbsp pomegranate molasses
- ½ lemon juiced
- 1 tsp cumin
- 1 tsp salt
- 3 tbsp extra virgin olive oil
- ¼ cup breadcrumbs
- 3 tbsp tahini
- 2 tbsp pomegranate arils optional
Instructions
- Preheat oven to 400 degrees
- Split peppers in half and pop out seeds and stems. Place on a sheet pan and spray with olive oil and season with a sprinkle of salt. Cook for 20 minutes until soft and fragrant. Let cool.
- Toast walnuts on a sheet pan or in a pan on the stove until fragrant and remove from heat.
- In a high speed blender or food processor, add peppers, walnuts, garlic, pomegranite molasses, lemon, cumin, salt, breadcrumbs, olive oil and tahini. Blend until smooth and creamy
- Garnish with pomegranate arils if desired. Serve with pita or crackers
- Enjoy within 4-5 days when refrigerated and stored in the refrigerator.
Nutrition
Calories: 404kcalCarbohydrates: 17gProtein: 8gFat: 36gSaturated Fat: 4gPolyunsaturated Fat: 18gMonounsaturated Fat: 13gSodium: 1017mgPotassium: 271mgFiber: 4gSugar: 4gVitamin A: 164IUVitamin C: 16mgCalcium: 77mgIron: 2mg
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