Muhammara Dip (Roasted Red bell pepper dip)
Muhammara Dip, simple spiced dip made with roasted red bell pepper, bread crumbs, olive oil and pomegranate molasses.
Prep Time10 mins
Roasting time40 mins
Total Time10 mins
- 2 red bell pepper seeded cut into strips
- Olive for drizzle
- ½ Pita bread
- ½ teaspoon cayenne pepper
- ¼ tsp smoked paprika
- ¾ cups walnuts
- 1 tablespoon pomegranate molasses
- Juice of ½ lemon
- 1 tablespoon yogurt
- ½ tablespoon parsley/mint
- 1 tablespoon pine nuts soaked in water and drained after 20 min
- Salt and pepper
- Pita bread to serve.
Pre heat oven to 400F/ 200C and arrange bell pepper in sheet pan and drizzle with olive oil and. Roast the bell pepper for about 30 minutes or until soft and set aside.
Another baking sheet bake pita bread for about 5 minutes or until it becomes crisp. Transfer the bread to food processor and process it into fine bread crumbs. Then mix with cayenne pepper smoked paprika and salt and mix well. Make sure to set aside 1 tablespoon of bread crumbs for garnish.
In a blender or food processor add ¼ cup water, roasted bell peppers, paprika, pomegranate molasses, salt, pepper, and lemon juice. And finally add spiced bread crumbs and process the mixture into fine paste.
Transfer the muhammara to a bowl, season with salt, pepper, stir in yogurt and sprinkle chopped parsley or mint then pine nuts. Top with reserved bread crumbs and serve with pita bread.