Roasted Red Pepper Dip Recipe
By now, we all know how to make hummus or have at least heard of it. Today, I want to tell you about another Middle Eastern dip that’s often overlooked because it’s not as mainstream as hummus.
Muhammara translates to “roasted red pepper and nut dip,” and is absolutely delicious! This is a roasted red pepper dip mixed with nuts (usually walnuts), spices, a bit of lemon juice and voila! You have a bold yet tangy dip. The only unusual ingredient you need very little of for this dish is pomegranate molasses, which can be bought online or at any Middle Eastern grocery store.
Instead of walnuts, I used dry roasted almonds. If you decide to use walnuts instead, then place 1 cup on a baking sheet and roast in a 350° for 8 minutes. Let cool, then grind. Serve this dip with chips, pita bread or with roasted salmon. My favorite combination is the Muhammara with Baba Ganosh in homemade pita bread with feta and cucumbers.
3 red peppers
1/2 onion, peeled
2 cloves garlic, peeled
1 teaspoon olive oil
2 teaspoon tomato paste
Juice of 1/2 lemon
2 teaspoons ground cumin
3/4 cup dry roasted almonds, ground
Salt and pepper
Yields: serving for 6
Prep Time: 40 minutes
Cook Time: 45- 50 minutes
Preheat oven to 450°f.
On a baking sheet, place the peppers and roast for 40 minutes.
Remove from oven, transfer to a bowl and cover with a plate. When the peppers are cool enough to handle, remove from the bowl, discard the skin and seeds. Add to a food processor.
In a bowl, place the peeled onion with garlic. Add the oil and mix to coat. Place the mixture on a baking sheet. Place in the oven and cook for 20 minutes.
Once the onion is soft, place in the food processor with the peppers.
Add the tomato paste, lemon juice and cumin. Pulse a few times to combine.
Add the mixture to a bowl with the ground almonds and mix.
Season to taste.