This Middle Eastern appetizer is a heavenly combination of roasted red peppers, hot chilies or jalapeño peppers, with toasted walnuts, garlic and a hint of pomegranate. It tastes amazing with homemade or store bought pita chips and cut up veggies. It is even a tasty condiment with chicken, fish, pasta, or any whole grain like quinoa, brown rice, or whole grain noodles. You can adjust the heat according to your taste.
- 1 cup walnuts, toasted
- 1 thick slice whole grain bread, broken into 3-4 pieces and toasted in oven with walnuts
- 4 large red bell peppers, lightly coated with olive oil then roasted in a 400 degree oven for 20 minutes. Broil to blacken on all sides, turning once, then peel and seed.
- 1 jalapeño pepper, or two hot chili peppers, roasted with red peppers, then seeded.
- 3-4 garlic cloves, coarsely chopped
- ½ cup onion, coarsely chopped
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest, grated
- pinch cayenne pepper
- 1 teaspoons cumin
- 1 tablespoon pomegranate molasses
- 1 teaspoon honey
- 2 teaspoons of paprika
- sea salt and freshly ground pepper to taste
Combine all ingredients in the container of a food processor fitted with the steel blade. Puree the mixture until smooth, taste, adjust seasoning.
Look for Karen’s Zaatar and Garlic Baked Pita Chips recipe that goes well with this dish and many other dips, like hummus, and babaganoush too!
Serves 6-8
* Parve (non-dairy)
Muhammara Roasted Pepper & Walnut Dip*
This Middle Eastern appetizer is a heavenly combination of roasted red peppers, hot chilies or jalapeño peppers, with toasted walnuts, garlic and a hint of pomegranate. It tastes amazing with homemade or store bought pita chips and cut up veggies. It is even a tasty condiment with chicken, fish, pasta, or any whole grain like quinoa, brown rice, or whole grain noodles. You can adjust the heat according to your taste.
Author: Karen Abir
Recipe type: Appetizers, Eating Clean, Freezer Friendly
Cuisine: Eating Clean, Parve (non-dairy)
Serves: Serves 6-8
Ingredients
- 1 cup walnuts, toasted
- 1 thick slice whole grain bread, broken into 3-4 pieces and toasted in oven with walnuts
- 4 large red bell peppers, lightly coated with olive oil then roasted in a 400 degree oven for 20 minutes. Broil to blacken on all sides, turning once, then peel and seed.
- 1 jalapeño pepper, or two hot chili peppers, roasted with red peppers, then seeded.
- 3-4 garlic cloves, coarsely chopped
- ½ cup onion, coarsely chopped
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest, grated
- pinch cayenne pepper
- 1 teaspoons cumin
- 1 tablespoon pomegranate molasses
- 1 teaspoon honey
- 2 teaspoons of paprika
- sea salt and freshly ground pepper to taste
Instructions
- Combine all ingredients in the container of a food processor fitted with the steel blade. Puree the mixture until smooth, taste, adjust seasoning.
- Look for Karen’s Zaatar and Garlic Baked Pita Chips recipe that goes well with this dish and many other dips, like hummus, and babaganoush too!
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