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Muhammara Walnut and Red Pepper Dip
This nutty spicy lemony dip made with walnuts and red peppers is a perfect alternative to more well known dips such as houmous.
Course
Appetizer, Side Dish, Snack
Cuisine
lebanese, Syrian
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
10
Calories
178
kcal
Author
Corina Blum
Ingredients
200
g
Red peppers
from a jar or roasted and skins removed
200
g
Walnuts
50
g
Breadcrumbs
1
tablespoon
Pomegranate molasses
1
tsp
Cumin
2
teaspoon
Aleppo pepper
Use chilli flakes if you don't have aleppo pepper
½
tsp
Smoked paprika
3
cloves
Garlic
crushed
1-2
tbsp
Olive oil
extra virgin
1
lemon
juiced
¼
teaspoon
Black pepper
¼
teaspoon
Salt
Metric
-
US Customary
Instructions
Put the red peppers and walnuts into a food processor and blitz for about 30 seconds.
Add the rest of the ingredients and blitz until well combined.
Taste and if necessary add a little extra of some of the ingredients to taste.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
178
kcal
|
Carbohydrates:
10
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
10
g
|
Monounsaturated Fat:
3
g
|
Sodium:
104
mg
|
Potassium:
162
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
801
IU
|
Vitamin C:
27
mg
|
Calcium:
36
mg
|
Iron:
1
mg