This Muhammara Recipe is loaded with nutrients, proteins and healthy fats. Serve this delicious Red Pepper Walnut Dip at your next party as an alternative to the same old salsa and hummus!
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You might be thinking “Muhamma-what?”
What is Muhammara?
Muhammara is a Middle Eastern dip or spread made of red bell peppers and walnuts. It is a great alternative to hummus, and perfect for dipping with crackers or pita, or spreading on toast and sandwiches. Try it with my Homemade Pita Bread Recipe or as a side to my Lamb Kofta!
This Muhammara Recipe comes from Nourish and Glow, the new cookbook from Jules Aron. The cookbook is full of healthy, plant based recipes that feature naturally beautifying ingredients. I love how easy the recipes are, and that they are packed with both flavor and healthy, nutritious ingredients.
I was so excited when Jules reached out to me about reviewing her new book, as I was already a fan of hers! I have her first book, Zen and Tonic, sitting on my bookshelf and love it. She recently released TWO new books, both Nourish and Glow as well as Fresh and Pure, which features recipes for homemade beauty balms and cleanser. If you are looking for a plethora of recipes for fresh, natural beauty products, this is the book for you!
Now, let’s get back to this Muhammara Recipe. This is a quick and easy appetizer, and would make a nice change from the usual party dips. Not only that, but you get the health benefits of walnuts (full of vitamin E, folate, omega-3 fats, and antioxidants) and red bell peppers (packed with Vitamin C and antioxidants).
This Muhammara only takes about 20 minutes to make, and can be made ahead of time. I actually prefer it the second day, after all the flavors have had a chance to meld and mingle.
MUHAMMARA RECIPE (WALNUT RED PEPPER DIP)
- 1/2 cup olive oil
- 4 large fresh red bell peppers ribs and seeds removed, diced
- 1 onion diced
- 3 garlic cloves minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 2 cups toasted walnuts chopped, plus more for garnish
- sea salt
- freshly ground black pepper
- Heat the oil in a large saucepan over medium low heat. Cook the onions and garlic, stirring frequently, for about 4 minutes, or until they begin to soften.
- Add the bell peppers, cover, and cook, stirring occasionally for 10-15 minutes, until softened. Use a slotted spoon to remove the onions and bell peppers to a separate dish, reserve the olive oil.
- Place the nuts, spices and lemon juice in a food processor or blender and process until the mixture is smooth.
- With the motor running, gradually pour in the reserved oil. Add the onion and bell pepper mixture, process until the mixture reaches your desired constancy.
- Taste and adjust the lemon juice, oil, salt and pepper as desired.
- To serve, transfer to a bowl and garnish with chopped walnuts, olive oil, parsley and paprika if desired.
- Store the muhummara in an airtight glass container in the refrigerator for up to one week.
Mihaela stanciu says
Such a lovely recipe (just made it, with slightly less walnuts). Mine turned out a bit more runny, but it is so delicious!
So glad you enjoyed it!
This looks SO good! Your photos are stunning & the recipe looks very do-able & totally delicious!
Thank you! I bet you would love it!
Oh my this is just a beautiful dip! I need to look into the book. Thanks!
Thank you Mimi!