Snack · 20 min · middle-eastern

Muhammara

Middle Eastern flavors, weeknight effort. Roasted red peppers meets walnuts in a 20-minute snack worth keeping in rotation. It is weeknight cooking that still hits your targets — 4 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Roasted red peppers
• 1 cup Walnuts
• 1/3 cup Breadcrumbs
• 3 tbsp Pomegranate molasses
• 3 tbsp Olive oil
• 1 clove Garlic
• 1 tsp Cumin
• 1/2 tsp Chili flakes

Steps

1. Toast the walnuts 6 minutes until fragrant and a shade darker.
2. Blitz the drained peppers, walnuts, and breadcrumbs until thick and mostly smooth, with visible texture.
3. Blend in the pomegranate molasses, olive oil, garlic, cumin, and chili.
4. The dip should be sweet, sour, and smoky all at once — adjust molasses for tang, chili for heat.
5. Salt to taste and rest 15 minutes so the crumbs hydrate.
6. Serve with a walnut half pressed on top and a thread of olive oil.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes