Muhammara Dip

Name: Muhammara Dip
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 3 red peppers, halved and seeded; 2 tbsp. olive oil, plus more for serving; 1/2 c. walnuts, plus more for serving; 1 tbsp. fresh lemon juice; 1 clove garlic, finely chopped; 1/2 tsp. ground sumac; 1/4 tsp. cayenne; Kosher salt; 1/3 c. fresh bread crumbs; Pomegranate molasses (optional)

Meet your new favorite party snack

By Gabriella VigoreauxPublished: Dec 15, 2020

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Mike Garten

Yields:

8 serving(s)

Total Time:

35 mins

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This Turkish-inspired dip is made with roasted red peppers, walnuts, lemon juice, garlic, and ground sumac for a rich, intensely flavorful spread that will be the hit of your party.

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Ingredients

3
red peppers, halved and seeded
2 Tbsp.
olive oil, plus more for serving
1/2 cup
walnuts, plus more for serving
1 Tbsp.
fresh lemon juice
1
clove garlic, finely chopped
1/2 tsp.
ground sumac
1/4 tsp.
cayenne
Kosher salt
1/3 cup
fresh bread crumbs
Pomegranate molasses (optional)

Directions

1. Step 1Rub peppers with 1 tablespoon oil and place, cut side down, on foil-lined baking sheet. Broil until skin starts to blacken, 8 to 10 minutes. Immediately transfer to bowl; cover with plastic wrap and let sit until tender, 12 minutes. Remove and discard skin.
2. Step 2In a food processor, pulse walnuts, lemon juice, garlic, sumac, cayenne, remaining tablespoon of olive oil and 1/2 teaspoon salt to combine. Pulse in peppers until mostly smooth but still a bit chunky. Stir in bread crumbs.
3. Step 3Transfer to serving bowl. Drizzle with oil and pomegranate molasses, if using, and sprinkle with more walnuts. Makes 2 3/4 cups.

Nutritional information: About 100 cal, 8.5 g fat (1 g sat), 2 g protein, 135 mg sodium, 6 g carb, 1 g fiber

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