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Muhamarra
A Syrian dip of roasted red peppers and walnuts, sharpened with pomegranate molasses. Blending the walnuts and bread together first into a rough paste before the roasted capsicum goes in is what gives the dip its thick, spreadable body rather than a thin, watery texture.
Total time
15 min
Prep
15 min
Cook
0 min
Difficulty
easy
Cuisine
Middle Eastern
veganvegetariangluten-free
Ingredients
4red capsicums, roasted and peeled
150gwalnuts, toasted
2 slicesstale bread, torn
3 tbsppomegranate molasses
2 clovesgarlic
1 tspcumin
1 tspchilli flakes
3 tbspolive oil
saltto taste
Instructions
1
Blend walnuts, bread and roasted capsicum until a rough paste.
2
Add pomegranate molasses, garlic, cumin, chilli and olive oil.
3
Blend until smooth. Season.
4
Serve with olive oil drizzled over and warm flatbread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
408
Protein
7.2g
Fat
35.3g
Carbs
20.6g
Fiber
5.4g
Sodium
8mg
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