/images.kitchenstories.io/wagtailOriginalImages/R1903-photo-final-2.jpg)
Muhammara (Middle Eastern walnut and roasted bell pepper dip)
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, cutting board, knife, baking dish, food processor
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
How-To Videos
Homemade Tahini
How to chop nuts
How to cut a bell pepper
How to toast nuts
Nutrition per serving
Step 1/ 3
- 1 red bell peppers
- ½ head garlic
- 5 g walnuts
- oven
- cutting board
- knife
Preheat oven to 240°C/464°F. Quarter, and deseed bell peppers, then shop them into large pieces. Halve the head of garlic through horizontally, and so the cloves will stay together, you can leave the peel on. Roughly chop some toasted walnuts for garnish and set aside.
Step 2/ 3
- ½ chili
- olive oil
- salt
- baking dish
Add bell peppers, garlic, and the whole chili to a baking dish, douse with a generous amount of olive oil. Sprinkle with salt, then transfer to the oven and roast for approx. 30 min. Remove baking dish from oven and let cool. Once cool enough to handle, squeeze all the garlic cloves out.
Step 3/ 3
- 45 g walnuts
- 3 sprigs thyme
- ½ tsp smoked paprika powder
- ¾ tbsp balsamic vinegar
- flaky sea salt
- flatbread
- olive oil
- salt
- pepper
- food processor
Add baked bell peppers with garlic, a few sprigs of thyme, paprika, balsamic vinegar, and the remaining walnuts to the food processor. Remove the stem end and seeds from chili then add in with other ingredients as well. Pulse everything into a chunky paste. Season to taste with some salt and pepper. Spread dip on a plate and garnish with remaining thyme sprigs, chopped walnuts, flaky sea salt, and a drizzle of olive oil. Enjoy with warm flatbread!
Enjoy your meal!
Tags
More delicious ideas for you
