Muhammara
This roasted red pepper and walnut dip has a hint of spice, sweet, savory, and slighly smoky from roasting. It's a delicious vegan spread.
Servings: 4 people
Ingredients
- 3 Red Bell Peppers, sliced
- 1/4 cup Olive oil, divided
- Salt & Pepper
- 1/4 cup Walnuts, toasted
- 1 tbsp Chipotle Peppers in Adobo sauce any spicy pepper sauce/paste will work or even aleppo pepper seasoning
- 1 tbsp Sumac
- 1 tbsp Tomato Paste
- 1 tbsp Pomegranate Molasses
Instructions
- Roast the peppers in a 400 F oven drizzled with 2 tbsp of olive oil, salt, and pepper for about 30 minutes until soft and caramelized.
- Let it slightly cool then add it to a food processor with all the other ingredients including the remaining 2 tbsp of olive oil. Pulse on low for a minute or so. It will be slightly chunky from the nut bits but overall smooth and tasty!
- Drizzle with olive oil and garnish with chopped walnuts to serve! Enjoy with some warmed pita bread or vegetables to dip with.