Muhammara Dip

Roasted red peppers, sweet & tart pomegranate molasses, spices and crunchy walnuts. Need we say more? This deliciously creamy-smooth Middle Eastern dip is super easy to make and is great as a snack and an appetizer. For the best flavor, we recommend you refrigerate it overnight. Serve it with pita chips or fresh veggies.
.
September 01, 2019
Serves 2 to 3 Total time:
30 Minutes
Print

Directions

1

Preheat the oven’s grill to 480 degrees Fahrenheit.

2

Place the red peppers on a lined baking pan and poke a hole in each one. Roast under the hot grill for 10-15 minutes until tender and blackened, flipping half way through.

3

Take the pan out and allow the peppers to reach room temperature.

4

Place the roasted peppers with the molasses, breadcrumbs, walnuts, garlic, spices, lemon juice and olive oil in a blender or food processor and process to get a slightly chunky dip.

5

Serve with pita bread/tortillas/celery, carrot or cucumber sticks to dip in.

Leave a comment