Description
Muhammara is a flavorful Middle Eastern spread made with roasted red bell peppers, walnuts, and a hint of chili, perfect as a dip or condiment.
Ingredients
Units
Scale
- 6 large red bell peppers, membrane, top, and seeds removed, sliced into quarters lengthwise
- 3 tsp organic extra virgin olive oil
- 1/4 tsp sea salt plus a few pinches (or 3/8 tsp)
- freshly ground black pepper, 24 to 36 turns of a peppermill (or more)
- 2 to 3 cloves garlic
- 1 1/2 inch red Fresno chili
- 3/4 cup (180 ml) raw walnuts
- 1 tbsp (15 ml) lemon juice
- 9 leaves fresh parsley
- 6 tsp extra virgin olive oil
- Whole wheat pitas
Instructions
- Preheat oven to 400°F (200°C).
- Coat the red bell pepper slices with 3 tsp of olive oil and place them skin side up into a heavy-bottomed roasting pan.
- Place the pan in the oven and roast for 30 minutes.
- Turn the oven to broil and broil the peppers for an additional 5-10 minutes until the skins are charred and blistered.
- Remove the peppers from the oven and let them cool slightly. Peel off the skins and discard them.
- In a food processor, combine the roasted peppers, raw walnuts, lemon juice, red chili flakes, and sea salt. Blend until smooth and creamy.
- Taste and adjust seasoning with additional salt if needed.
- Transfer the muhammara to a serving bowl and drizzle with a little extra olive oil before serving.
Notes
- Store muhammara in an airtight container in the refrigerator for up to a week.
- Serve with pita bread, crackers, or fresh vegetables.
- For a spicier version, increase the amount of red chili flakes.
- Toasting the walnuts before blending can add extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 4
- Sodium: 150
- Fat: 10
- Carbohydrates: 8
- Fiber: 3
- Protein: 2
- Cholesterol: 0