Roasted Red Pepper Walnut Dip + Spread (Muhammara)
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Roasted red pepper and walnut dip is delicious on its own, dolloped over chevre, tossed with pasta or spread as a base on pizza |
I have many favourite recipes from the book but the recipe I
have made most often over the years has been Muhammara, a classic roasted red
pepper walnut dip.
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I have adapted the recipe considerably over time, but the spirit of the
recipe comes from her book and she was the one who first introduced me to it.
I love walnuts so I kept adding more and more. And I add lemon on top of the pomegranate molasses. I add a bit more olive oil than her original recipe calls for too.
This dip is delicious on its own, dolloped over chevre,
tossed with pasta or spread as a base on pizza.
Roasted Red Pepper Walnut Dip + Spread (Muhammara)
- 1/3 cup bread crumbs
- ¾ cup walnut halves, toasted
- 3 cloves garlic
- 1 ½ cups roughly chopped roasted red pepper
- 1/4 tsp. crushed red pepper flakes
- 1 tsp. ground cumin
- 1 Tbsp. lemon juice
- 2 tsp. pomegranate molasses (can omit if you don’t have it).
- 1/3 cup good olive oil
- Salt to taste
In a food processor whirr the bread crumbs, walnuts and
garlic until the nuts are finely chopped.
Add the red peppers and whirr to a rough paste. Scrape down
the sides of the processor, add remaining ingredients and whirr until smooth.
Add salt to taste.
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