Muhammara Dip (Red Bell Pepper and Walnut Dip)

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Category, Yields6 Servings
Prep Time10 minsCook Time30 mins

Muhammara is a versatile dip commonly eaten in the Middle East. It is just as delicious served warm or cold.

 2 red bell peppers
 125 ml unsalted walnuts
 15 ml olive oil
 1 clove garlic
 2 ml salt
 1 ml paprika
 2 ml honey
 30 ml breadcrumbs
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1

Preheat the oven to 230°C (450°F) and line 2 baking sheets with aluminum foil.

2

Place the red bell peppers on a baking sheet and roast for 30 to 40 minutes or until peppers are soft and skins begin to blacken, checking from time to time. Let cool and remove the stems and seeds.

3

Roast walnuts on a separate tray for 2 to 3 minutes.

4

Place half of the walnuts in zip top bag and let kids crush with a mallet. Reserve.

5

In a blender, place the peppers, oil, uncrushed walnut, garlic, salt, paprika, and honey. Blend until smooth.

6

Empty into a bowl and stir in crushed walnuts and breadcrumbs.

Serving Suggestion

Serve as a dip with veggies and whole wheat pita for a snack. You can also spread on a flatbread and top with roasted vegetables like sliced zucchini, bell peppers and red onion to make it a meal.

Kids in the Kitchen

Whole grain crackers or stale bread can be used to make breadcrumbs. Place in a plastic bag and have the kids crush them up!

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Ingredients

 2 red bell peppers
 125 ml unsalted walnuts
 15 ml olive oil
 1 clove garlic
 2 ml salt
 1 ml paprika
 2 ml honey
 30 ml breadcrumbs
Muhammara Dip (Red Bell Pepper and Walnut Dip)
IngredientsDirections
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