Muhammara Recipe - Roasted Red Bell Pepper & Walnut Dip
A vegetarian Middle Eastern recipe with red bell pepper (capsicum), walnuts - lightly toasted, cumin powder (jeera). Ready in 25 min, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
9 steps- 1
To start making the Muhammara Recipe - Roasted Red Bell Pepper & Walnut Dip, rub a little oil on the whole red bell peppers and roast them directly on the flame, turning every 3 minutes, till it is 3/4th charred
red bell pepper (capsicum)(2)tablespoons whole wheat bread crumbs(4) - 2
Remove from the flame, allow it to cool, peel the burnt skin and roughly chop the red capsicum into pieces
- 3
In a mixer-jar, combine the roasted red capsicum peppers, walnuts, lemon juice, cumin powder, red chili flakes, jaggery, olive oil and salt
red bell pepper (capsicum)(2)walnuts - lightly toasted(1 cup)cumin powder (jeera)(1 teaspoon)red chilli flakes(1 teaspoon)teaspoons jaggery - or pomegranate mollases(2)teaspoons lemon juice - freshly squeezed(2)tablespoons extra virgin olive oil(2)salt - to taste - 4
Grind this until you get a smooth paste, then add the bread crumbs, and grind it once more
tablespoons whole wheat bread crumbs(4) - 5
You can always add more breadcrumbs or olive oil to adjust the consistency of the Muhammara
tablespoons extra virgin olive oil(2)tablespoons whole wheat bread crumbs(4) - 6
Adjust the salt and spices according to your taste
salt - to taste - 7
Transfer the Muhammara to a bowl and drizzle some more olive oil on top and serve fresh
tablespoons extra virgin olive oil(2) - 8
You can also refrigerate the Muhammara for 3 to 4 days in an air tight container
- 9
Serve this Muhammara Recipe along with Whole Wheat Pita Bread Recipe or Homemade Pita Bread Recipe - Quick and Simple Recipe or Peri Peri Fish Fingers Recipe or Roasted Baby Potatoes Recipe at yout high tea parties
tablespoons whole wheat bread crumbs(4)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Muhammara Recipe - Roasted Red Bell Pepper & Walnut Dip
A vegetarian Middle Eastern recipe with red bell pepper (capsicum), walnuts - lightly toasted, cumin powder (jeera). Ready in 25 min, serves 6.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
9 steps- 1
To start making the Muhammara Recipe - Roasted Red Bell Pepper & Walnut Dip, rub a little oil on the whole red bell peppers and roast them directly on the flame, turning every 3 minutes, till it is 3/4th charred
red bell pepper (capsicum)(2)tablespoons whole wheat bread crumbs(4) - 2
Remove from the flame, allow it to cool, peel the burnt skin and roughly chop the red capsicum into pieces
- 3
In a mixer-jar, combine the roasted red capsicum peppers, walnuts, lemon juice, cumin powder, red chili flakes, jaggery, olive oil and salt
red bell pepper (capsicum)(2)walnuts - lightly toasted(1 cup)cumin powder (jeera)(1 teaspoon)red chilli flakes(1 teaspoon)teaspoons jaggery - or pomegranate mollases(2)teaspoons lemon juice - freshly squeezed(2)tablespoons extra virgin olive oil(2)salt - to taste - 4
Grind this until you get a smooth paste, then add the bread crumbs, and grind it once more
tablespoons whole wheat bread crumbs(4) - 5
You can always add more breadcrumbs or olive oil to adjust the consistency of the Muhammara
tablespoons extra virgin olive oil(2)tablespoons whole wheat bread crumbs(4) - 6
Adjust the salt and spices according to your taste
salt - to taste - 7
Transfer the Muhammara to a bowl and drizzle some more olive oil on top and serve fresh
tablespoons extra virgin olive oil(2) - 8
You can also refrigerate the Muhammara for 3 to 4 days in an air tight container
- 9
Serve this Muhammara Recipe along with Whole Wheat Pita Bread Recipe or Homemade Pita Bread Recipe - Quick and Simple Recipe or Peri Peri Fish Fingers Recipe or Roasted Baby Potatoes Recipe at yout high tea parties
tablespoons whole wheat bread crumbs(4)
Rate this recipe
