Muhammara Red Pepper Walnut Dip Plate
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 20 min · vegetarian, vegan, dairy-free, low-carb
354 cal
8g protein
22g carbs
26g fat
per serving · estimated
Ingredients
- 1 cup jarred roasted red peppers
- 1/2 cup shelled walnuts
- 1 tbsp pomegranate molasses
- 1/4 cup plain breadcrumbs
- 1/2 tsp ground cumin
- 1/2 tsp Aleppo pepper
- 1/4 cup extra-virgin olive oil
- to serve warm flatbread
Method (tap to check — screen stays awake)
- Toast the walnuts in a dry skillet until fragrant, 5 minutes, and cool.
- Pulse walnuts and breadcrumbs in a processor to a coarse meal.
- Add drained peppers, pomegranate molasses, cumin, Aleppo pepper, and salt.
- Blend to a textured spread while streaming in the olive oil.
- Taste and balance the sweet-tart-spicy notes.
- Spread on a plate, drizzle with oil, and serve with warm flatbread.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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