Roasted capsicum and walnut dip (Muhammara)
Roasted capsicum and walnut dip (Muhammara) is a tangy, vegan Middle Eastern dip made with roasted red peppers, walnuts, and pomegranate powder. Perfect for dipping veggies, pita, or falafel.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pepkitchen.com.
Cooking tools:
- Blender
- Oven
- Stove
- Baking sheet
- Parchment paper
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 2 red capsicum
- 1 tsp green chillies (finely chopped)
- 1 bread slice (or 3 tbsp bread crumbs)
- 1 cup walnuts (roughly chopped)
- 2 tsp lemon juice
- 1/2 tsp anardana powder
- 1 tbsp water
- 1/2 tsp cumin seed powder (roasted, jeera powder)
- 1/2 tsp sugar
- 5 tsp olive oil
- salt (to taste)
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