This classic Levantine dip made with roasted bell peppers, garlic, walnuts, a little tomato paste and sweetened with a little pomegranate molasses. It’s rich, a little tart, sweet, spicy and so versatile. We make this often as I always have a jar of roasted bell pepper in my pantry(highly recommend). Use it as a pizza sauce, pasta sauce, serve with roasted vegetables, grilled chicken or fish, spread as a sandwich spread, and of course a dip with crudités and crackers. You can easily halve the recipe, but trust me, you’re going to want to put this on everything. The notes are included to either roast your own bell peppers, or use jarred ones.
Best made in a mortar and pestle, but with busy lives in the real world in a food processor works just fine. The dip may lose some of its lovely texture when made in a food processor, but in my opinion it’s still an amazing sauce/dip and you should make it. This roast pepper walnut dip also called Muhammara, keeps well in the fridge for up to 5 days, and improves after a day in the fridge; best served at room temperature and not out of the fridge-cold.
Ingredients
- Roasted Bell Peppers: homemade or from a jar.
- Raw Walnuts other nuts can be used such as almonds, hazelnuts, Ive tried it with almonds and gives excellent results.
- Garlic
- Tomato Paste
- Lemon Juice
- Breadcrumbs
- Pomegranate molasses: if not available, balsamic vinegar works well.
- E. v. Olive oil
- Ground cumin
- Chilli pepper
Roasted Bell Pepper & Walnut Dip
Equipment
- Mortar & Pestle or Food Processor
Ingredients
- 1 1 14 oz jar roasted red bell pepper about 2 large(see notes to roast at home)
- 1/3 cup raw or toasted walnuts coarsely chopped and leave a few whole for garnish
- 1 tsp ground cumin
- 2 small cloves garlic
- 1 tsp tomato paste
- 2 tbsp lemon juice
- 2 tbsp pomegranate molasses or 1 tbsp balsamic vinegar
- 1/2 tsp cayenne ground, or use as needed
- 2 tbsp breadcrumbs more as needed
- kosher salt to taste
Instructions
- Drain and pat the roasted peppers dry, and place in a food processor or mortar. Add half the raw walnuts, the breadcrumbs, lemon juice, tomato paste, molasses, cumin, chilli and garlic. Process until well combined until has a coarse texture. Stir the remaining walnuts, a quarter-teaspoon of salt and the olive oil. Add more pomegranate molasses, cayenne, and salt to taste –for intense flavor.
- Spoon the dip into a shallow bowl or plate, and drizzle with a little olive oil. Serve at room temperature.
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