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recipe for roasted red pepper dip

Muhammara: Roasted Bell Pepper Walnut Dip With Homemade Pita Chips

Muhammara: Roasted Bell Pepper Walnut Dip With Homemade Pita Chips

The New York Times

recipe for roasted red pepper dip

Ingredients

  1. 3/4 cup walnuts
    3 roasted red bell peppers (Not sure how to roast them? Click here)
    3/4 cup fresh bread crumbs
    1 jalapeño or other small hot chili pepper, stemmed and seeded
    1 small onion, finely chopped
    2 garlic cloves, minced
    1 tablespoon pomegranate molasses
    1 tablespoon lemon juice
    1 teaspoon ground cumin
    Salt and pepper
    2 tablespoons olive oil
    Pita Chips
    3 pitas cut in half and cut into strips or triangles
    2-3 tablespoons olive oil
    salt
    2-3 tablespoons sesame seeds

Directions

  1. Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned, about 5 minutes.
  2. Rinse roasted peppers well, remove any membranes or seeds, then dry with paper towels. Transfer to a food processor, along with walnuts, bread crumbs, chili pepper, onion, garlic, pomegranate molasses, lemon juice, cumin, and salt and pepper to taste. Process until smooth, stopping to scrape down the sides if necessary.
  3. With the machine running, slowly pour in olive oil and process until combined. Taste, and adjust seasoning if necessary. Serve with toasted pita bread for dipping.
  4. Pita Chips: preheat the oven to 400 degrees F. Place the pita pieces on a foil lined cookie sheets, drizzle with olive oil and sprinkle with salt and sesame seeds. Bake for 3-5 minutes until golden brown. Sprinkle with more salt, if needed.

Makes about 2 1/2 cups muhammara and 2 1/2 cups of pita chips.

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