Muhammara-inspired Roasted Red Pepper Dip


– Red bell pepper, 2 large-size
– Garlic, 1 medium clove minced
– Pomegranate molasses, 1 tbsp
– Chili powder, 1/2 tsp
– Cumin, 1/2 tsp
– Olive oil, 2 tbsp
– Walnuts, 1/2 cup
– **Whole wheat/grain breadcrumbs, 3/4 cup
– Salt, ½ tsp


  1. Roast the peppers in the oven on a baking tray at 400 for 35-40 minutes, turning them halfway through cooking, until they are tender and the skins have blackened on each side.
  2. Once the peppers have cooled down, remove most of the skins and the inner seeds.
  3. Place the roasted peppers in a food process along with the rest of the ingredients. Pulse until mostly creamy with some texture. Enjoy!

**To make the breadcrumbs: Place 1 whole wheat pita in a food processor and pulse until the bread turns into a chunky crumb. Bake the crumbs at 350 for about 6 minutes. Let them cool before adding to the dip mix.

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