Roasted Red Pepper & Walnut Dip
This roasted red pepper and walnut dip is the perfect savory snack.
Thank you to California Walnuts for sponsoring this blog post. All opinions are my own.
This roasted red pepper and walnut dip (also known as muhammara) is a dip that originated in the Middle East. The walnuts in this dip add a good amount of texture and flavor. They help balance out the sweetness of the bell peppers and the tanginess of the pomegranate molasses. This is such a satisfying snack because just one ounce (about a handful of walnuts) has 2.5 grams of omega-3 ALA 2 grams of fiber and 4 grams of protein.
One of the things that I really love about walnuts is the fact that they are so versatile. You can use them for breakfast, lunch, dinner, snacks ..the possibilities are endless. One of my favorite ways to use walnuts is for snacking. Sometimes when I get a little hungry I grab a handful of walnuts and they are honestly so satisfying.
Ingredients in Roasted Red Pepper Walnut Dip
Walnuts
Red Bell Peppers
Olive oil
Pomegranate Molasses
Cumin
Aleppo Chili Flakes or Red Pepper Flakes
Garlic
Lemon Juice
Bread Crumbs
How to Make Roasted Red Pepper and Walnut Dip
Roast the bell peppers first. You want to make sure they get a little charred on the outside for the best flavor. After the bell peppers are done roasting, cover them so that they can steam. This is an important step because it will help you peel the skin off the peppers after they have cooled. Once the skin is peeled off, place all the ingredients except the bell peppers into a food processor and pulse until chopped. Then add in the bell peppers and blend until combined.
Roasted Red Pepper & Walnut Dip
Ingredients:
- 3 large red bell peppers
- 2 tbsp pomegranate molasses
- 1-2 tsp Aleppo chili flakes*
- ¼ cup + 1 tbsp bread crumbs
- ½ cup + 2 tbsp raw walnuts
- ½ tsp salt
- ½ tsp ground cumin
- 1 garlic clove, minced
- 2 tbsp lemon juice
- 1 tbsp olive oil
Instructions:
- Preheat oven to 450F. Place the bell peppers on a baking sheet. Bake for approximately 25 minutes or until the bell peppers are slightly charred. Turn them a few times while cooking. Once the bell peppers are done baking, place them in a bowl and cover them for at least 10 minutes. This will help them steam so that you can easily peel them.
- Once the bell peppers are cool enough to handle, peel the skin and remove the sides and set aside to cool down a little more.
- Place all the ingredients in the food processor except the bell peppers and pulse until combined. Then add in the cooled bell peppers and pulse until combined. Make sure not to over do it. This dip will last in the fridge for up to 4 days.
- Recipe adapted fromMinimalist Baker