Roasted capsicum and walnut dip (Muhammara)

Roasted capsicum and walnut dip

Roasted capsicum and walnut dip (Muhammara) is a traditional Middle Eastern dip made with roasted red capsicum, walnuts, garlic and olive oil. The pomegranate powder (anardana powder) adds a unique tangy taste to the dip. The rich red color dip is healthy and can be enjoyed with chopped veggies, pita bread, lavash or falafel.  It is vegan.

I have used bread to get the thick consistency of the dip. For a more healthier version you can use roasted quick oats to make the dip. This also makes the dip gluten free.  In the place of anardana powder, you can use pomegranate molasses that is readily available in the supermarkets.

Roasted capsicum and walnut dip
5 from 1 vote
Print

Roasted capsicum and walnut dip (Muhammara)

Roasted capsicum and walnut dip (Muhammara) is a traditional Middle Eastern dip made with roasted red capsicum, walnuts, garlic and olive oil. The pomegranate powder (anardana powder) adds a unique tangy taste to the dip. The rich red color dip is healthy and can be enjoyed with chopped veggies, pita bread, lavash or falafel.  It is vegan.

Course accompaniments, dip, Global, sauce, vegan
Cuisine Global, MiddleEastern
Keyword accompaniments, dip, red capsicum, roasted, sauce, vegan, walnuts
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 1 cup
Calories 588 kcal

Ingredients

  • 2 red capsicum
  • 1 tsp green chillies finely chopped
  • 1 bread slice or 3 tbsp bread crumbs
  • 1 cup walnuts roughly chopped
  • 2 tsp lemon juice
  • 1/2 tsp anardana powder
  • 1 tbsp water
  • 1/2 tsp cumin seed powder roasted, jeera powder
  • 1/2 tsp sugar
  • 5 tsp olive oil
  • salt to taste

Instructions

  1. Wash and pierce the red capsicum with a fork. Place them on a baking tray lined with baking paper. Bake the capsicum at 200 C for 10-12 minutes or till the skin blackens. Alternatively, you can roast the capsicum on the flame of the gas stove. Move the capsicum over the flame till the skin blackens. 

    Roasted capsicum and walnut dip
  2. Remove and cool the capsicum. Peel off the charred skin.

    Roasted capsicum and walnut dip
  3. Remove the skin.

    Roasted capsicum and walnut dip
  4. In a mixture jar, add chopped walnuts, green chili, sugar, and salt. Pulse till the walnuts are ground to powder.

    Roasted capsicum and walnut dip
  5. Now add the roasted and peeled red capsicum and bread slice. Blend them to smooth paste.

    Roasted capsicum and walnut dip
  6. Add anardana powder, 1 tbsp water, and 4 tsp olive oil.

    Roasted capsicum and walnut dip
  7. Blend them to a smooth mixture.

    Roasted capsicum and walnut dip
  8. The roasted red capsicum and walnut dip is ready. Remove it in the serving bowl.

    Roasted capsicum and walnut dip
  9. Drizzle with 1 tsp  olive oil and serve with falafel, chopped veggies, pita bread or lavash.

    Roasted capsicum and walnut dip

3 thoughts on “Roasted capsicum and walnut dip (Muhammara)

  • November 12, 2018 at 4:47 am
    Permalink

    Like the rice red colour of the dip. Also walnuts make it healthier. Thanks for sharing

    Reply
  • November 12, 2018 at 5:24 am
    Permalink

    Very rich,healthy and attractive dip.nice recipe thanks for sharing

    Reply
    • November 14, 2018 at 2:04 am
      Permalink

      thank you so much

      Reply

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.