Muhammara Dip

This is popping with flavor and is very versatile! It can be used as a dip such as for vegetables or crackers or used as a spread on toast or sandwiches.

Traditional Muhammara dip with roasted peppers, walnuts, and pomegranate molasses.

Servings: 10

Calories per Serving:

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Ingredients

6 large red bell peppers

1 cup raw walnuts, chopped

2 tbsp olive oil

1/4 cup fresh squeezed lemon juice

1/4 cup balsamic vinegar

1 tsp ground cumin

Salt and pepper to taste

Crushed red pepper flakes to taste (approximately 1/2 tsp, optional)

Instructions

  1. Preheat the oven to 450.
  2. Cut each bell pepper into 4 sections, removing seeds. Place bell peppers, skin side up, on a baking sheet. Roast for 15-20 minutes, until the outside is slightly charred.
  3. Place the peppers in a bowl and cover with a kitchen towel or plastic wrap. Allow to steam for a minimum of 10 minutes.
  4. Once cool, remove the skin from the peppers, and then roughly chop. Set aside.
  5. In a food processor, add the walnuts, olive oil, lemon juice, vinegar, cumin, salt and pepper, and optional red pepper flakes. Pulse about 8-10 times. Add in the peppers and pule about 3 more times. You can pulse more or less depending on how creamy or chunky you prefer. Taste and add salt and pepper to taste. If needed, you can add more vinegar or lemon juice.
  6. Store in the fridge for up to 4 days.

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.