AKA roasted red pepper and walnut dip!!
If you’re new to Muhammara, it’s a pureed roasted red pepper and walnut spread/dip commonly made in the middle east. It’s completely addicting…especially when served with a side of homemade naan or pita chips.
Along with roasted red peppers, this muhammara recipe also includes sun-dried tomatoes, which adds a slight sweetness to the spread. Top it off with a little olive oil, toasted cumin seeds, and flaky sea salt…SO GOOD.
This recipe makes a lot. Therefore, I’ll often make it on a Sunday and snack on it throughout the week. This spread is also great for livening up a meal, simply serve it alongside a roasted chicken, sandwiches, or even a salad with some naan.
Obviously, it’s also awesome as an easy and healthy appetizer. Perfect for the warmer months of the year when you’re wanting to serve a lighter spread, or a spread that can sit at room temperature for a while.
Sun-Dried Tomato Muhammara (Roasted Red Pepper Spread)
- 2 roasted red peppers
- 1/3 cup sun-dried tomatoes, oil drained
- 1/4 cup olive oil (I use the oil from the sun-dried tomatoes)
- juice of 2 lemons
- 1 clove garlic, minced or grated
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 1/3 cups toasted walnuts, roughly chopped
- kosher salt and pepper
- 1 teaspoon cumin seeds
- flakey sea salt
In a food processor, combine the roasted red peppers, sun-dried tomatoes, olive oil, lemon juice, garlic, cumin, paprika, half the walnuts and a large pinch of both salt and pepper. Pulse until completely smooth and combined. Stir in the remaining walnuts.
Heat a small skillet over medium heat and add the cumin seeds. cook stirring often until toasted, about 3-5 minutes.
Spread the dip on a plate and drizzle with olive oil. Top with cumin seeds and salt.
Adapted from Dinner: Changing the Game by Melissa Clark.