Muhammara Dip
Prep Time: 20 min
Inactive Time: 15 min
Cook Time: 25 min
Total Time: 1 hr
Servings: 6
RECIPE INGREDIENTS
- 3 large red bell peppers
- 1/2 cup chopped walnuts
- 1/4 cup fresh bread crumbs
- 1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil, divided
- 1 tbsp lemon juice
- 1 tbsp pomegranate molasses
- 1 tsp ground cumin
- 1 clove garlic
- 1 tsp each sea salt and pepper
- 1/4 tsp red pepper flakes
- Vegetable crudités, crackers and flatbreads, for serving
RECIPE DIRECTIONS
- Preheat oven to 450°F. Arrange red peppers on foil-lined baking sheet. Bake, turning occasionally, for 20 to 25 minutes or until charred all over. Transfer to heatproof bowl; cover with plastic wrap. Let stand for 15 minutes. Peel, stem and seed peppers, discarding peel, stem and seeds.
- In food processor, pulse roasted red peppers, walnuts, bread crumbs, 3 tbsp olive oil, lemon juice, pomegranate molasses, cumin, garlic, salt, pepper and red pepper flakes until smooth and combined.
- Transfer dip to shallow serving bowl; drizzle with remaining olive oil. Serve with crudités, crackers and flatbreads.
Tips:
– Substitute Filippo Berio Balsamic Glaze for pomegranate molasses if desired.
– For a gluten-free dip, use gluten-free bread crumbs.