Black Pepper Free Muhammara (Roasted Red Pepper & Walnut Dip)
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Learn more →Ingredients
6 servings
- 3 large red bell peppers
- 1 cup dry-roasted walnuts (unsalted)
- 2 tbsp pomegranate molasses
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice
- 2 cloves garlic, peeled
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ tsp salt, or to taste
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 tbsp pomegranate seeds (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast, turning once halfway through, for 20–25 minutes, until the skins are deeply charred and blistered all over.
- 2
Transfer the roasted peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes. Peel off and discard the charred skins, then remove the stems and seeds. Pat the pepper flesh dry with a paper towel.
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