Muhammara Recipe - Roasted Red Bell Pepper & Walnut Dip

Name: Muhammara Recipe - Roasted Red Bell Pepper & Walnut Dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 2 null Red Bell pepper (Capsicum); 1 cup Walnuts lightly toasted; 1 teaspoon Cumin powder (Jeera); 1 teaspoon Red Chilli flakes; 2 teaspoons Jaggery or pomegranate mollases; 2 teaspoons Lemon juice freshly squeezed; 2 tablespoons Extra Virgin Olive Oil; 4 tablespoons Whole Wheat Bread crumbs; null Salt to taste

Archana's Kitchen

January 27, 2020

1538 Ratings

Muhammara Recipe - Roasted Red Bell Pepper & Walnut Dip

Time:Prep: 5 M|Cook: 20 M|Total: 25 M

Makes:6 Servings

Meal:Side Dish

Cuisine:Middle Eastern

Muhammara Recipe, is a Middle Eastern dip made by pulsing roasted red bell peppers along with walnuts flavoured with some spicy red chilli flakes, sweet jaggery and tangy lemon juice. A velvety and healthy dip that can be served at your parties with Pita bread or pita chips or even with vegetables.

You can also use the Muhammara as a spread for wraps and sandwiches.

Serve this Muhammara Recipe along with Whole Wheat Pita Bread Recipe or Homemade Pita Bread Recipe - Quick and Simple Recipe or Peri Peri Fish Fingers Recipe or Roasted Baby Potatoes Recipe at yout high tea parties.

Take a look at some more dip recipes that you can serve with your Party Starters:

You can also use the Muhammara as a spread for wraps and sandwiches.

Take a look at some more dip recipes that you can serve with your Party Starters:

Ingredients

2 Red Bell pepper (Capsicum)

1 cup Walnuts, lightly toasted

1 teaspoon Cumin powder (Jeera)

1 teaspoon Red Chilli flakes

2 teaspoons Jaggery, or pomegranate mollases

2 teaspoons Lemon juice, freshly squeezed

2 tablespoons Extra Virgin Olive Oil

4 tablespoons Whole Wheat Bread crumbs

Salt, to taste

Instructions for Muhammara Recipe - Roasted Red Bell Pepper & Walnut Dip

To start making the Muhammara Recipe - Roasted Red Bell Pepper & Walnut Dip, rub a little oil on the whole red bell peppers and roast them directly on the flame, turning every 3 minutes, till it is 3/4th charred.

Remove from the flame, allow it to cool, peel the burnt skin and roughly chop the red capsicum into pieces.

In a mixer-jar, combine the roasted red capsicum peppers, walnuts, lemon juice, cumin powder, red chili flakes, jaggery, olive oil and salt.

Grind this until you get a smooth paste, then add the bread crumbs, and grind it once more.

You can always add more breadcrumbs or olive oil to adjust the consistency of the Muhammara. Adjust the salt and spices according to your taste.

Transfer the Muhammara to a bowl and drizzle some more olive oil on top and serve fresh. You can also refrigerate the Muhammara for 3 to 4 days in an air tight container.