Muhammara Dip With Crudités
Muhammara Dip with Crudités is a Middle Eastern-inspired appetizer featuring a smoky, slightly sweet and spicy dip made from roasted red peppers, walnuts, breadcrumbs, olive oil, and pomegranate molasses. It’s served with fresh, crisp vegetables (crudités) like carrots, cucumbers, celery, and bell peppers for dipping, offering a healthy, colorful, and flavorful starter.
Ingredients
- 1/2 loaf day-old country bread, torn or cut into 1" pieces
- 1 cup raw walnuts
- 1 (12-oz.) jar roasted red peppers, strained
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. pomegranate molasses
- 1 tsp. fresh lemon juice
- 1 tsp. sumac
- Kosher salt
- Pomegranate seeds, mixed vegetables, and toasted bread, for serving
Instructions
- Arrange racks in upper and lower thirds of oven; preheat to 350°. Spread bread on a baking sheet and bake on bottom rack until lightly toasted, 10 to 12 minutes. Let cool slightly.
- Meanwhile, spread walnuts on a parchment-lined baking sheet. Bake on top rack, rotating sheet halfway through, until toasted, about 8 minutes. Let cool slightly, then coarsely chop.
- Transfer bread to a food processor and pulse until small crumbs form. Set aside 1/2 cup breadcrumbs; reserve remaining crumbs for another use.
- Return 1/2 cup bread crumbs to food processor. Add walnuts, red peppers, oil, molasses, lemon juice, and sumac and pulse until smooth. Season with kosher salt to taste.
- Transfer muhammara to a serving bowl. Top with pomegranate seeds. Serve with crudités alongside.
Nutrition
Calories: 973kcalCarbohydrates: 84gProtein: 23gFat: 59gSaturated Fat: 6gSodium: 1150mgPotassium: 1190mgFiber: 16gSugar: 42gCalcium: 232mgIron: 7mg
Tried this recipe?Let us know how it was!