Discover how to prepare Muhammara, a delicious Syrian red pepper and walnut dip. Try a sugar-free version of this Mediterranean classic.
Equipment
- Food Processor
Ingredients
- 3 large roasted red bell peppers peeled and seeded
- 1 cup shelled walnuts approx. 3.5 oz
- 1/4 tsp ground cumin
- 2 small dried red chilies adjust or omit for less heat
- 1 tbsp fresh lemon juice
- 1 garlic clove peeled
- 1/2 tbsp extra virgin olive oil EVOO
- 1 pinch sea salt
Instructions
If you are roasting them fresh: roast the whole peppers in the oven at 400°F until the skin is charred and blistered. Place them in a bowl covered with plastic wrap for 10 minutes to steam; this makes them easier to peel. Once cooled, remove the charred skin, the stems, and all internal seeds.
Place the roasted pepper flesh into a food processor or high-speed blender. Add the walnuts, ground cumin, dried chilies, lemon juice, garlic, extra virgin olive oil, and the pinch of sea salt.
Pulse or blend the ingredients until you achieve a smooth, homogeneous cream. If you prefer a more rustic, chunky texture, pulse only a few times until the walnuts are finely chopped but not fully liquified.
Transfer the cream to a shallow serving bowl. For a professional finish, garnish the top with a few extra crushed walnuts and a light drizzle of extra virgin olive oil.
Nutrition
Calories241 kcal
Carbohydrates12 g
Protein6 g
Fat21 g
Saturated fat2 g
Sodium16 mg
Potassium399 mg
Fiber4 g
Sugar6 g
Vitamin A3016 IU
Vitamin C149 %
Calcium41 %
Iron2 mg
