Muhammara (Middle Eastern walnut and roasted bell pepper dip)

Name: Muhammara (Middle Eastern walnut and roasted bell pepper dip)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: middle eastern
Ingredients: 2 red bell peppers; 3.5 oz walnuts; 1 head garlic; 1 chili; 8 sprigs thyme; 1.5 tbsp balsamic vinegar; 1 tsp smoked paprika powder; salt; pepper; olive oil; flatbread (for serving); flaky sea salt (for garnish)

Based on 22 ratings

In app

Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"I’m a big fan of roasted bell peppers, and this is one of my favorite ways to eat them. It might not be conventional, but I’d even recommend swooshing this dip through some hummus, adding a nice layer into a sandwich, serving it up with some fried eggs and toast, or adding a spoonful to a grain bowl. If you’re not a big fan of garlic, use a few crushed cloves instead of the whole head, and feel free to thin out the dip as much as you want with more olive oil; I prefer mine a bit thicker. Traditional recipes call for pomegranate molasses, but since that’s not an ingredient everyone is likely to have around, I opted for balsamic vinegar instead. If you have pomegranate molasses, definitely use it!"

Difficulty

Easy 👌

Preparation

20 min

Baking

30 min

Resting

0 min

Ingredients

2Servings

red bell peppers

50 g

walnuts

½ head

garlic

chili

4 sprigs

thyme

¾ tbsp

balsamic vinegar

½ tsp

smoked paprika powder

salt

pepper

olive oil

flatbread (for serving)

flaky sea salt (for garnish)

MetricImperial

Utensils

oven, cutting board, knife, baking dish, food processor

How-To Videos

Homemade Tahini

How to chop nuts

How to cut a bell pepper

How to toast nuts

Nutrition per serving

Cal216

Fat15 g

Protein8 g

Carb15 g

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!