Description
A vibrant roasted red pepper dip made with walnuts, pomegranate molasses, and garlic, perfect for sharing with friends and family.
Ingredients
Scale
- 2 cups roasted red peppers (jarred or homemade)
- 1 cup walnuts
- 2 tablespoons pomegranate molasses
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil
- 1 teaspoon red pepper flakes or cumin (optional)
- Salt and pepper to taste
Instructions
- Prepare the Peppers: Roast fresh peppers until charred, cool, and peel off the skin. Drain and pat dry jarred peppers.
- Toast the Walnuts: In a skillet over medium heat, toast walnuts until fragrant, about 5-7 minutes.
- Blend Ingredients: In a food processor, combine roasted peppers, toasted walnuts, garlic, pomegranate molasses, and olive oil. Pulse until combined.
- Adjust the Consistency: Drizzle in more olive oil if the dip is too thick.
- Season to Taste: Add salt, pepper, and optional spices, then blend again.
- Chill and Serve: Chill for at least an hour before serving for the best flavor.
Notes
Feel free to adjust ingredients based on your palate. This dip can be served with fresh veggies, crackers, or pita bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Muhammara, Roasted Pepper Dip, Vegan Dip, Easy Appetizers, Middle Eastern Recipes