When I scored a .99 bag of wilted sweet red bell peppers, I knew exactly what I was going to make. Muhammara. A middle eastern dip.
This tangy, walnut and pepper dip requires roasted peppers so a few dings and bruises made no difference to me. Red peppers are riper, sweeter and generally more expensive than the younger green peppers. They also spoil faster because they are farther along in the ripening process. They can be stored in the fridge for up to a week.
Together, the ingredients in this recipe make a delicious dip plus they are a good health investment.
- Sweet red peppers star in this dip. But that’s not all. They contribute vitamins C and A and that bright red color means more anti-inflammatory from the plant chemicals help in preventing cancer. Peppers are on the lower end of the potassium scale, making them a better choice for people with kidney disease. (Though this recipe has walnuts, a high potassium food, so this dip may not be ideal for those watching potassium levels).
- Walnuts thicken the dip and provide protein, fiber, potassium, and fat. This is a better-for-you fat, the plant-based version of omega 3’s that contribute to heart health and reduction of chronic inflammation.
- Spices in this recipe contribute great flavor plus anti inflammatory benefits. I used smoked paprika but you can substitute regular paprika, or none at all.
- If you want a gluten free option, replace the bread crumbs with rice crackers or gluten-free bread.
- Lemon juice and pomegranate molasses provide tangy flavor. Find the pom molasses in the middle eastern section of the grocery store (or order it here). I use it in vinaigrettes, glaze chicken and drizzle it over ice cream, so it doesn’t languish in the fridge forever. Though you might find you’re pouring more just to make this dip 😉
To roast peppers, set the peppers directly on the grill. Roast until skin is puffed, blistered and blackened, turn peppers during roasting so all sides are on one side. Remove from heat, immediately place in a large bowl and cover with plastic wrap. Allow to cool at least 15 minutes. This creates steam which allows the peppers to be peeled easily. Remove peppers from bowl, peel off charred skin, remove stem and seeds. Alternatively, the peppers can be broiled in the oven. Place the peppers on a baking sheet, broil, turning regularly until blackened.
To save time, roast the peppers while you are grilling other foods. After roasting, they may be store in the fridge for a couple days, or can even be frozen for a few months, before you make the dip.
Do you improve with age?
Red Pepper and Walnut dip does! Flavors develop as it ages, so if you can make it a day or two ahead, it’s even better.
Red Pepper Walnut Dip is more than a dip
- Spread on a sandwich rather than mayonnaise
- Top a burger
- Dollop a deviled egg
- Smear on toast
- Toss with cooked pasta
Are you ready for your own fiber challenge? I created a free, 5-day challenge you can join by clicking this link. You’ll get tips and tools, resources and recipes to create your own roadmap to meet your fiber goals. Don’t ya? Won’t ya? Seriously, it’s only 5 days 😉 Find it right here.Print
Red Pepper Walnut Dip
Tangy with a little spice, this dip is flavorful deliciousness
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 2 cups
- 7-8 ounces roasted red peppers
- 2/3 cup walnuts, toasted
- 1/3 cup fresh bread crumbs (rice crackers or gluten-free bread for gluten free)
- 2 tablespoons pomegranate molasses
- 2 tablespoons lemon juice
- 1 garlic clove
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon red chile flakes
- 1/2 teaspoon kosher salt
- 2 tablespoons plus 1/2 teaspoon olive oil, divided
- Roast the peppers. If using a grill, set the peppers directly on the grill. Roast until skin is puffed, blistered and blackened, turn peppers during roasting so all sides are on one side. Remove from heat, immediately place in a large bowl and cover with plastic wrap. Allow to cool at least 15 minutes. This creates steam which allows the peppers to be easily peeled. Remove peppers from bowl, peel off charred skin, remove stem and seeds.
- Meanwhile, heat oven to 350 F. Place walnuts on baking sheet and toast for 12-15 minutes. Set aside.
- In food processor or blender, combine red peppers, walnuts, bread crumbs, pomegranate molasses, lemon juice, garlic, paprika, cumin, chile flakes, salt and 2 tablespoons olive oil. Process until smooth. Pour into bowl, drizzle with 1/2 teaspoon olive oil.
- Dip can be served or stored up to a week.
Find pomegranate molasses in the middle eastern section of the grocery store.
Jarred roasted peppers may be use in place of fresh roasted peppers. Just drain them first.