Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

Muhammara is a sweet-spicy Middle Eastern dip made from roasted bell pepper, walnuts, and, traditionally, Aleppo pepper and pomegranate molasses. We subbed in readily available crushed red pepper and honey with delicious results.

David Bonom
Recipe by Cooking Light June 2010

Gallery

Gentl & Hyers; Styling: Kendra Smoot

Recipe Summary

Yield:
6 servings (serving size: about 1/2 cup dip, 6 radish halves, 3 carrots, and 3 lettuce leaves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel peppers, and discard skins.

  • Place 4 bell pepper halves, 3 tablespoons walnuts, breadcrumbs, and next 8 ingredients (through garlic) in a food processor, and process until smooth. Add remaining 2 bell pepper halves; pulse until coarsely chopped. Spoon dip into a bowl; stir in juice. Top with remaining 1 tablespoon walnuts. Serve with radishes, carrots, and lettuce.

Nutrition Facts

155 calories; fat 10.1g; saturated fat 1.3g; mono fat 5.4g; poly fat 3g; protein 2.7g; carbohydrates 14.5g; fiber 3.6g; cholesterol 0mg; iron 1.5mg; sodium 317mg; calcium 42mg.
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