Roasted Red Pepper and Walnut Dip
Roasted red peppers blend with walnuts, tahini, pomegranate molasses, warm cumin, and toasted bread into a rich dip.
By Moow Editorial ·
- Roast the peppers until deeply blistered, then drain them well so the dip stays rich rather than watery.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 25 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 320 kcal
- Protein: 5 g
- Carbohydrates: 20 g
- Fat: 26 g
- Fiber: 4 g
- Sodium: 79 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Muhammara
Have these measured and ready before you begin.
- 6 red bell peppers
- 1 tablespoon red pepper paste (substitute tomato paste plus paprika)
- scant 1/2 cup (100 ml by volume) walnut pieces
- 2 slices toasted bread
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 teaspoon pul biber (or Aleppo-style red pepper flakes)
- 1 teaspoon sweet paprika
- 2 teaspoons (10 ml) ground cumin
- 1 tablespoon tahini
- 1 tablespoon pomegranate molasses
Directions
1. Heat the oven to 450°F (230°C). Roast the peppers on a foil-lined pan for 25–35 minutes, turning twice, until blistered and collapsed.
2. Cover the hot peppers in a bowl for 10 minutes, then peel and remove the stems and seeds.
3. Place the roasted peppers, red pepper paste, walnuts, toasted bread, olive oil, red pepper flakes, paprika, cumin, tahini, and pomegranate molasses in a blender or food processor.
4. Blend to the desired consistency, transfer to a serving bowl, and drizzle with extra olive oil and pomegranate molasses if desired.
Sources
Contains wheat, sesame, and tree nuts. Let roasted peppers cool before peeling, keep hands clear of the blender blade, and refrigerate the finished dip within 2 hours.