Muhammara Recipe (Turkish Red Bell Pepper and Walnut Dip)
An easy dip that is mostly roasted red bell peppers and walnuts and it is easy-peasy to put together - which makes it the perfect make ahead dip for the Holidays!
Servings: 2 cups
Ingredients
- 1 ½ cups raw walnuts
- ½ cup fresh bread crumbs
- 3 red bell peppers roasted, peeled, seeded and chopped, about 1 ½ cups or 1 12-ounce jar
- ¼ cup unrefined cold-pressed extra-virgin olive oil plus more to taste
- 2 Tablespoons pomegranate molasses plus more to taste
- 1 Tablespoon fresh lemon juice
- A few shots of hot sauce or ¼ teaspoon ground red chiles or to taste
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- Toasted pita your favorite chips or endive leaves
Instructions
- In the bowl of a food processor fitted with the metal blade, add the walnuts and bread crumbs. Process until finely chopped.
- Add the roasted peppers and olive oil. Process until smooth. Add the remaining ingredients (except the pita) and blend.
- Taste and adjust with more oil, molasses and/or salt.
- Refrigerate, covered until ready to serve. The flavors will come together as the dip sits. Serve with pita, chips or endive leaves.