Roasted Red Pepper and Walnut Dip (Muhummara) Recipe

Name: Roasted Red Pepper and Walnut Dip (Muhummara)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 1 1/2 cups raw walnuts, halves and pieces; 3 cloves garlic, chopped; 2 teaspoons paprika; 1 teaspoon ground cumin; 1 teaspoon red pepper flakes; 1/4 cup fresh lemon juice; 2 1/2 tablespoons pomegranate molasses*; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; *Pomegranate molasses can be found in the international aisle of specialty supermarkets and at Middle Eastern markets.

Servings: persons

2 red bell peppers
1 1/2 cups raw walnuts, halves and pieces
3 cloves garlic, chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/4 cup fresh lemon juice
2 1/2 tablespoons pomegranate molasses*
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
*Pomegranate molasses can be found in the international aisle of specialty supermarkets and at Middle Eastern markets.

1
Preheat the oven to 350 degrees F.
2
Roast the red peppers.
3
Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters.
4
Rotate the peppers and blacken all the way around, about 15 minutes.
5
Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over.
6
Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam.
7
Toast the walnuts.
8
Spread the walnuts on a parchment-lined baking sheet.
9
Pop into the oven until light golden brown and aromatic, 10 to 15 minutes.
10
Remove from the oven and set aside to cool.
11
Peel the red peppers using a paring knife.
12
Discard the peels, stem and seeds.
13
Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth.
14
Taste for seasoning and adjust accordingly.
15
Cool and serve.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 red bell peppers, 1 1/2 cups raw walnuts, halves and pieces, 3 cloves garlic, chopped, 2 teaspoons paprika, and more.

Yes, Roasted Red Pepper and Walnut Dip (Muhummara) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Red Pepper and Walnut Dip (Muhummara)

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