Roasted Red Pepper Dip
- 10m Prep Time
- 10m Cook Time
- 35m Ready In
This muhammara is a spicy Syrian dip made with charred roasted red peppers, walnuts, and cayenne. It's served with flatbreads for dipping.
Ingredients
- 1 medium red pepper halved and seeded
- 14.8 ml olive oil divided
- 3.7 ml walnuts
- 7.39 ml fresh lemon juice
- 1 garlic finely chopped
- 1.23 ml ground sumac
- cayenne
- Kosher salt
- 29.6 ml fresh breadcrumbs
- Pomegranate molasses
- Assorted flatbreads
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 266 mg
- Iron: 3.46 mg
- Magnesium: 62.3 mg
- Phosphorus: 267 mg
- Potassium: 974 mg
- Zinc: 2.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3.7 ml walnuts
- 7.39 ml fresh lemon juice
- 1.23 ml ground sumac
- cayenne
- Kosher salt
- 29.6 ml fresh breadcrumbs
- Pomegranate molasses
- Assorted flatbreads
Prepare
- 1 medium red pepper, halved and seeded
- 14.8 ml olive oil, divided
- 1 garlic, finely chopped
Let's Cook
-
Step 1.
Rub the red pepper halves with ½ tablespoon olive oil and place cut sides down on a foil-lined baking sheet. Broil until the skin starts to blacken, 8 to 10 minutes. Immediately transfer the peppers to a bowl, cover tightly with plastic wrap, and let steam for 12 minutes until tender. Then peel off and discard the skins.
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Step 2.
In a food processor, combine the peeled roasted pepper, walnuts, lemon juice, garlic, sumac, cayenne, remaining ½ tablespoon olive oil, and ¼ teaspoon kosher salt. Pulse until mostly smooth but still slightly chunky. Stir in the fresh breadcrumbs by hand.
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Step 3.
Transfer the muhammara to a serving bowl. Drizzle with additional olive oil and pomegranate molasses if desired, and sprinkle with extra walnuts. Serve with assorted flatbreads.