Must-Make Muhammara Dip Recipe: A Healthy & Delicious Dip From the Middle East by Donna John
I'm back on the trying-to-eat-healthier train. When researching healthier snack recipes, I found a recipe for muhammara dip. This Middle Eastern recipe is full of healthy ingredients – and ingredients I love. I am so glad I made some because this healthy dip is creamy and delicious.
Here is your healthy shopping list for this muhammara dip: red peppers (peppers are loaded with health benefits), olive oil, walnuts (lots of health benefits, too), lemons, fresh garlic, sumac, bread for fresh breadcrumbs and ground cayenne pepper or crushed red pepper flakes. Told you the ingredients are healthy! The dip comes together quickly in a food processor, but you could use a blender. (I used my new Breville Sous Chef® 16 Peel & Dice.)
If you're wondering what the heck sumac is, it is a ground spice used in Middle Eastern cooking. The spice is crimson in color and has smoky, citrusy and floral notes. It's used in many dishes in the Middle East and on the table as a condiment in Iran. You'll find it in fattoush, a Lebanese salad.
Serve this red pepper dip as an appetizer, snack or for a light lunch with fresh vegetables or pita chips. It would also be delicious on naan or flatbread.
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Cuisine: Middle Eastern
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12
Ingredients
- 3 red bell peppers
- 2 tablespoons olive oil (divided)
- 1/2 cup walnuts
- 1 tablespoon lemon juice
- 1 large clove garlic
- 1/2 teaspoon sumac
- 1/4 teaspoon ground cayenne or crushed red pepper flakes
- 1/3 cup fresh breadcrumbs
Helpful Products
- Baking Sheet
- Pastry Brush
- Cutting Board
- Chef Knife
- Aluminum Foil
- Salt and Pepper
- Food Processor
- Pomegranate Molasses
Recipe Notes
- I grated two slices of sandwich bread to make the breadcrumbs.
- Line the baking sheet with aluminum foil for easy cleanup.
- For some crunch, sprinkle with additional chopped walnuts.
Here's how to make it:
- Cut the peppers in half and remove the seeds. Place them cut side down on a baking sheet. Brush with 1 tablespoon of the olive oil.
- Broil the peppers in the oven until the skin turns black, about 10 minutes. Remove and let the peppers cool before removing the skin.
- Put the walnuts, lemon juice, garlic, suman, cayenne or crushed red pepper flakes, remaining 1 tablespoon of olive oil, and salt and pepper, to taste, in a food processor.
- Pulse until combined and walnuts are chopped.
- Add the peppers.
- Pulse until smooth but still has some texture.
- Stir in the breadcrumbs. Taste and add more salt, pepper or lemon juice, if needed.
- Put the dip into a serving bowl. Drizzle with olive oil or pomegranate molasses, if desired.
Nutrition Facts Per Serving
Calories: 74
Total Fat: 5.7g
Saturated Fat: 0.6g
Cholesterol: 0mg
Sodium: 23mg
Total Carbohydrate: 5.1g
Dietary Fiber: 0.9g
Total Sugars: 1.8g
Protein: 2g
Vitamin D: 0mcg
Calcium: 12mg
Iron: 0mg
Potassium: 93mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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