Roasted red pepper & walnut dip (muhammara)

A deliciously smoky, nutty dip to slather onto toast or mix into soups, stews or pasta.

Prep Time20

Cook Time0

Keyword: Appetizers & Snacks, Dairy-Free, Gluten-Free, Keto, Low-Carb, Vegan, Vegetarian

Servings: quarter cups

Calories: 819kcal

3 tbsp olive oil extra virgin
12 oz roasted bell peppers in brine, drained; I use Cento's roasted peppers
1½ cups walnuts
1 clove garlic finely minced
1 tsp smoked paprika powder
½ tsp ground cumin
pinch chili powder I like to use chipotle powder for its smoky flavor
1 tsp lemon juice freshly pressed, if possible
1 tbsp pomegranate molasses a syrupy reduction of pomegranate juice, available in Middle-Eastern supermarkets or online; if you can't find it, balsamic vinegar reduction works, too
¼ tsp salt
¼ tsp black pepper freshly ground

Preheat the oven to 350°F. Place the walnuts on a baking sheet and bake for 5 minutes until fragrant. Remove and cool.
Meanwhile, tip the peppers into a sieve and drain off the brine (don't rinse).
Put roasted peppers into a food processor along with all the other ingredients. Process for about 30 seconds, stop to scrape any bits off the sides with a spatula, then process again until smooth. Don’t worry if small nut chunks remain – this gives the dip an interesting texture.
Season to taste with salt and pepper. Transfer to a serving bowl and serve immediately, accompanied by raw vegetables (for instance, raw fennel wedges, carrots, sugar snap peas, celery sticks).
If you plan to store it longer, cover the surface with a thin film of olive oil to prevent spoilage. Refrigerated in a tightly sealed container this keeps for 4-5 days.