Muhammara Dip (Vegan Red Pepper Dip)

—Not On Website, Middle Eastern

Source:

Ingredients

2 Red Bell Pepper

2 tbsp Pomegranate Molasses

1 cup Walnuts

2 cloves Garlic

1/2 tsp Cumin Powder

Salt to taste

1 tsp Aleppo Chilli Flakes

1/4 cup Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 cup Bread Crumbs

Directions

Pre heat the oven to 400 degree F (200 Degrees C).

Put the red bell peppers on a baking tray and roast for 40-55 minutes until their skin is charred.

Keep rotating the peppers after every 10 minutes.

Remove the tray from the oven and let the peppers cool down.

Peel the skin of the peppers and cut them into small pieces.

Add all the ingredients in a food processor and blend to make a coarse mixture.

Transfer the dip into a shallow serving bowl.

Drizzle some more olive oil on top.

Garnish with crushed walnuts, pomegranate seeds and parsley.

Serve with pita chips, crackers or use as sandwich spread.

Notes

You can roast the peppers over direct flames also. If you have a BBQ or LPG gas hob, just roast it directly.

Do not make Muhammara too smooth. The texture should be slightly coarse.

Nutrition

Saturated Fat 3g
Sodium 56mg
Potassium 267mg
Carbohydrates 20g
Fiber 3g
Protein 6g
Calcium 48mg
Iron 1.7mg