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Prep Time: Estimated 15 minutes
Total Time: Estimated 20 minutes
Yield: Serves 4-6
Cuisine: Lebanese
Author: Scott Stokes
Ingredients:
- 2 red bell peppers, roasted and peeled
- 1 cup walnuts, toasted
- 1/2 cup breadcrumbs
- 2 tablespoons pomegranate molasses
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt to taste
- Toasted pita wedges, for serving
- Chopped walnuts, for garnish
- Fresh parsley, for garnish
Instructions:
- In a food processor, combine roasted red bell peppers, toasted walnuts, breadcrumbs, pomegranate molasses, lemon juice, olive oil, ground cumin, smoked paprika, cayenne pepper, and salt. Blend until smooth and creamy.
- Taste and adjust the seasoning if needed.
- Transfer the muhammara dip to a serving bowl.
- Garnish with chopped walnuts and fresh parsley.
- Serve the muhammara dip with toasted pita wedges.
- Enjoy this flavorful and nutty Lebanese dip!
