Description
This delicious Muhammara comes together in about 30 minutes and is made all in one bowl, perfect for a quick and easy dinner that your family will love!
Ingredients
Scale
- 4 red bell peppers
- 1 large onion
- 2 vine tomatoes
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- 1 cup walnuts
- 2 tablespoons pomegranate molasses
- ½ to 1 cup breadcrumbs
- 1 teaspoon salt
- ½ cup pomegranate seeds
- 1 tablespoon flat-leaf parsley (chopped)
Instructions
- Preheat your oven to 400°F (200°C).
- Place quartered red bell peppers, quartered vine tomatoes, and a large onion cut into pieces on a baking tray.
- Drizzle with olive oil, sprinkle with salt and pepper. Arrange veggies in a single layer.
- Bake for 30 to 40 minutes until slightly charred. Let cool and peel off bell pepper skins.
- In a skillet, heat olive oil over medium heat.
- Add grated garlic, tomato paste, cumin, and red pepper flakes and sauté for 3 minutes.
- In a food processor, blend roasted veggies, sautéed mixture, walnuts, and pomegranate molasses until creamy.
- Add breadcrumbs if mixture is too liquid, adjusting to desired texture.
- Spread Muhammara on a platter, drizzle with olive oil, and sprinkle with pomegranate seeds and parsley.
- Serve with warm pita bread for dipping.
Notes
This Muhammara is versatile; you can swap in any nuts or spices you have. Enjoy it as a dip or as a spread on sandwiches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dip
- Method: Roasting and Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg