Take it from the queen of snacking; this dip is to die for! As I was preparing to teach a Middle Eastern cooking class this week, I came across this hidden gem called Muhammara Dip, made with roasted red peppers and walnuts and served with pita chips and crudités. Oh, My! What a delicious and simple treat that will be perfect for your Easter Brunch or summer pool parties! It’s now one of my go-to dips and I hope it’ll be yours, too!
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| Servings |
Ingredients
For the Dip:
- 4-5 slices of bread enough to make 1 cup of bread crumbs
- 2 tablespoons butter
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 2 large red bell peppers
- 4 tablespoons extra virgin olive oil, divided
- 1/4 pound shelled walnuts, toasted (1 cup)
- 1 garlic clove, roughly chopped
- 2 1/2 tablespoons tomato paste
- 2 tablespoons pomegranate molasses
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
For Dipping:
- Assortment of sliced veggies (like carrots cucumbers, celery and Belgium endive)
- Pita bread or pita chips
Ingredients For the Dip:
For Dipping:
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Instructions
- Preheat a standard oven to 425 degrees. (If using an air-fryer oven, this step is not necessary.) Line a sheet pan with foil. In a bowl, combine bread cubes, 2 tablespoons melted butter, garlic salt and pepper. With a spoon or your hands, mix until well combined and bread cubes have absorbed the butter. Grease a large shallow skillet with cooking spray and place over medium high heat. Add the bread cubes and cook until toasted on all sides. Let cool slightly. Using a food processor, pulse bread to a fine crumb. Set aside. Brush the red peppers with 1 tablespoon of olive oil. For a conventional oven, roast the red peppers on the lined sheet pan at 425 degrees for about 20 minutes or until charred on all sides. (In an air-fryer convection oven at 400 degrees, place the red peppers in the air fryer basket with the lined sheet pan below. Cook for about 10 minutes or until pepper are charred.) Remove from the oven and place the peppers in a bowl. Cover tightly with plastic wrap for 15 minutes. (This step makes the peppers easier to peel.) When cool enough to handle, peel the skin off the peppers, remove the seeds and slice the peppers into strips. In a food processor, combine the roasted red pepper strips with 3 tablespoon extra-virgin olive oil, walnuts, tomato paste, 1 cup of bread crumbs, pomegranate molasses, Aleppo pepper or red pepper flakes, sugar, salt and cayenne. Blend into a smooth paste. Transfer to a serving bowl. When ready to serve, top the dip with a drizzle of extra-virgin olive oil, and garnish with a little more walnuts and fresh parsley. Serve at room temperature or just slightly chilled with pita bread, pita chips or crudités. (Muhammara Dip can be refrigerated in an airtight container for up to one week.) Serves 4
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