- 1 tsp whole cumin seeds
- 8 oz roasted red peppers
- 1 cup walnuts
- 2 Tbsp extra virgin olive oil
- 1/3 cup breadcrumbs
- 2 tsp pomegranate molasses
- 1 tsp sumac
- 1/4 tsp Aleppo pepper
- 1/2 tsp salt
Muhammara is a roasted red pepper and walnut dip that originated in the Middle East. It is a savory, rich condiment that can be used as a dip, spread, or sauce for chicken and seafood.
In a dry frying pan over medium heat, toast cumin seeds until fragrant, about 3 minutes. Immediately transfer cumin to a bowl to prevent burning.
In a food processor or blender, add all ingredients and blend until mixture forms a smooth paste. If mixture won’t puree, add water or olive oil by the tablespoon until mixture becomes smooth.
Nutrition per serving: 180 calories; 16g total fat (1.5g saturated); 290mg sodium; 8g carbohydrates; 3g dietary fiber; 1g sugar (1g added sugar); 3g protein