Roasted Red Pepper Walnut Dip

Delicious, muhammara inspired recipe that uses the natural sweetness of bell peppers and Middle Eastern spices.

Course Appetizer

Cuisine Middle Eastern

Keyword dip, dips and sauces, hidden vegetables, hidden veggies, mezze, mhammara, mixed vegetable dip, muhammara, plant based dip, red bell pepper dip, red pepper dip, roasted red pepper, vegan dip

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 171.6

Author carleigh

Equipment

Grill open flame or hot grill
Aluminum foil
Steamer or steaming basket
Cutting board
Sharp knife
Food Processor or high-speed blender
Non-Stick Skillet

Ingredients

4 red bell peppers large
1 head garlic for roasting, or 2 cloves if using raw
1 cup walnuts
2 tbsp pomegranate molasses or balsamic glaze
1 tsp cumin
1 tsp smoked paprika
1 tsp Aleppo pepper or ½ tsp red pepper flakes
salt and black pepper to taste

Instructions

First, preheat the oven to 400F. Slice the top off of a whole head of garlic to expose the cloves. Drizzle with oil, then wrap in foil and roast for 40 to 45 minutes. Allow to cool before squeezing the cloves out.
Alternatively, you can use 2 fresh cloves of garlic.
While the garlic roasts, grill the red peppers over an open flame or on a hot grill until skins are charred and blistered. Alternatively, roast in the oven with the garlic on a sheet pan for 40 to 45 minutes, until the skins are charred.
Transfer the peppers to a bowl, cover, and steam for 10 minutes. Peel off the skins and roughly chop the peppers.
During this time, in a skillet over medium heat, add the walnuts and toast until lightly browned, for 2 to 3 minutes.
In a food processor, combine the peppers, garlic, walnuts, balsamic glaze, cumin, smoked paprika, Aleppo pepper, salt, and pepper. Blend until smooth, adjusting seasoning to taste.
Transfer to a serving bowl, drizzle with extra balsamic glaze or olive oil, and serve with warm pita, crackers, or fresh vegetables.

Video

View this post on Instagram

A post shared by Carleigh Bodrug (@plantyou)

Notes

Allergic to nuts? Sunflower seeds or pumpkin seeds are a great substitute for a nut-free version.

Fresh bell peppers are best, but you can use jarred roasted red peppers as a shortcut. As for the garlic, you can use a couple of raw cloves to save time.

Don't be afraid to play with seasonings. Adjust saltiness, acidity and spice to your taste.

So many ways to serve this muhammara inspired dip! Spread on toast, spoon onto grain bowls, scoop with flatbread, or use as a sauce for the whole roasted cauliflower.
Yields 4-6 servings depending on how you use it.

Nutrition