Flavorful muhammara – roasted red bell pepper and walnut dip! It’s a medley of different flavors – a bit sweet, savory, spicy, and smoky. A versatile dip that you can make easily at home.
– 2 red bell peppers approx 328 grams,– ½ cup walnuts 2 oz or 50 grams approx, toast for 3 to 4 minutes– 1 tsp Aleppo pepper– ½ tsp red chili powder...
– Then peel the skin and remove the seeds and the core and chop them roughly. After this process, I got about 138 grams. So if you are using store-bought roasted bell pepper, use 135 to 140 grams for the below measure.
– In a blender or mixer jar or food processor, add the bread crumbs, toasted walnuts, roasted bell peppers, Aleppo pepper, red chili powder, sumac, salt, molasses, lemon juice, and two tbsp olive oil.
– Blend until smooth. Transfer it to a bowl, drizzle the remaining olive oil, sprinkle more Aleppo pepper and walnuts, and serve it with chips or vegetables.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.