Middle Eastern · Lunch
Red Pepper Walnut Dip
A smooth muhammara-style dip built from roasted red peppers and toasted walnuts, bound with breadcrumbs, olive oil, garlic and pomegranate molasses for a sweet-tart, smoky finish. Served with warm pita and raw vegetables for scooping, it is a Levantine mezze board centrepiece with a rich, nutty texture.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
437Calories
9.8gProtein
35.4gFat
25.2gCarbs
11.2gSugar
6.7gFiber
595mgSodium
0mgChol
4.8gSat Fat
490mgPotassium
65mgCalcium
2.7mgIron
0mcgVitamin B12
95mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
high-fiber
mediterranean
thirty-min-meals
all-time-classics
vegan
gluten-free
Instructions
1
Prep
Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, shaking occasionally, until fragrant and noticeably darker.
2
Roast
If using fresh peppers, char them over a gas flame or under a hot broiler for 8–10 minutes, turning until skin blisters and blackens completely.
3
Rest
Leave the peppers covered for 10 minutes so the skins loosen, then peel and deseed them.
4
Blitz
Combine walnuts, peppers, breadcrumbs, pomegranate molasses, olive oil, garlic, cumin, paprika, chili flakes and salt in a food processor; blitz 1–2 minutes until mostly smooth.
5
Chill
Transfer the dip to a bowl and refrigerate for 10 minutes until flavours settle and texture firms slightly.
6
Plate
Spoon the dip onto a plate, swirl the surface, drizzle with olive oil, scatter walnut pieces and serve with warm pita wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g walnut
- 44 roasted red peppers (about 150g, jarred or fresh-roasted and peeled)
- 2 tbsp2 tbsp breadcrumbs
- 2 tbsp30ml pomegranate molasses
- 4 tbsp60ml olive oil
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- pinch of chili flakes
- pinch of salt
- 22 pita (about 60g)
- 4 tbsp36g walnut pieces, for garnish
- 2 tsp10ml olive oil, for garnish
