Muhammara Dip

This easy Muhammara Dip combines roasted red peppers, toasted walnuts and sourdough bread with pomegranate molasses, garlic and spices. It's rich, slightly smoky and a little sweet, with a lovely coarse texture that's perfect for dipping and spreading.

Course Appetizer

Cuisine Middle Eastern

Keyword Condiment

Prep Time 10

Cook Time 8

Total Time 18

Servings g

Calories 89kcal

Author Kate Freebairn

Ingredients

100 g Walnuts
65 g Sourdough Bread (stale, preferably day-old)
530 g Roasted Red Peppers (I used jarred peppers, drained well)
20 g Pomegranate Molasses
50 g Olive Oil
2 g Salt
6-7 g Garlic (about 1 large clove)
5 g Lemon Juice
½ tsp Chili Flakes
¼ tsp Ground Cumin

Instructions

Add the walnuts to a small frying pan and toast over medium-high heat for 5 to 8 minutes, stirring regularly, until fragrant and lightly toasted. Set aside to cool slightly.
If your sourdough bread is fresh rather than stale, place it into a 175°C (350°F) oven for around 10 minutes, or until it has dried out. Allow it to cool slightly before using.
Add the toasted walnuts, stale sourdough bread, roasted red peppers, pomegranate molasses, olive oil, salt, garlic, lemon juice, chili flakes and cumin to a food processor.
Process for around 1 minute, or until everything is well combined but the dip still has a slightly coarse texture. You don't want the Muhammara to be completely smooth.
Taste and adjust the salt, lemon juice or chili flakes to suit your taste.
Transfer the Muhammara Dip to a serving bowl or airtight container.

Nutrition