Appetizer for 8

Muhammara Pepper Dip

Name: Muhammara Pepper Dip
Total time: 35 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 3 red bell peppers; 3 tbsp extra-virgin olive oil (optional); 3/4 cup walnuts; 1/2 cup breadcrumbs; 2 tsp fresh lemon juice; 2 tbsp pomegranate molasses; 1 tsp ground cumin; 1 tsp aleppo pepper or 1/2 teaspoon cayenne pepper; 1 clove garlic; 1/2 tsp kosher salt

Roasted red peppers blend with walnuts, breadcrumbs, lemon, pomegranate molasses, and spices into a smooth dip.

$0.71per serving $

35 minstart to table

8servings

Middle Eastern Vegetarian Vegan Dairy-free Budget Appetizers Snacks Game day

Ingredients

3 red bell peppers
3 tbsp extra-virgin olive oil (optional)
3/4 cup walnuts
1/2 cup breadcrumbs
2 tsp fresh lemon juice
2 tbsp pomegranate molasses
1 tsp ground cumin
1 tsp aleppo pepper or 1/2 teaspoon cayenne pepper
1 clove garlic
1/2 tsp kosher salt

Steps

Heat the oven to 425 F and place the red peppers on a baking sheet.
Roast the peppers for 20 minutes, turning them halfway, until softened and lightly charred.
Toast the walnuts in a dry skillet over medium heat for 3 minutes, stirring often.
Cool the peppers for 5 minutes, remove their stems and seeds, and peel away loose skins.
Blend the peppers, walnuts, breadcrumbs, lemon juice, pomegranate molasses, cumin, Aleppo pepper, garlic, salt, and olive oil until mostly smooth.
Rest the dip for 5 minutes before serving.