This delicious Turkish Muhammara Dip recipe is made with juicy bell peppers, walnuts and spices. It is so easy to make and is sure to become your favorite appetizer for a crowd. It's naturally Vegan and easily GF.
– 3 red bell peppers – 1 c Walnuts you may use Pecans instead – 1 large yellow onion minced – 3 cloves garlic – 2 chili peppers seeded and diced – ½ teaspoon cumin – 2 tablespoon pomegranate juice – 2 tablespoon lemon juice – ½ c breadcrumbs you may substitute with GF breadcrumbs – 1 teaspoon brown sugar you may replace with coconut sugar – 4 tablespoon olive oil – salt, pepper to a taste
1. Start off with preheating your oven to 400 F. Place the bell peppers on a parchment lined baking sheet and bake for 40 minutes. Remove peppers from the oven and place them in a bowl covered with a lid for 10 minutes.
2. Peel off the blackened skin, remove the seeds and discard any liquid.
3. Next, add walnuts (or pecans) to a large pan and toast on a medium heat stirring occasionally for 5 minutes. Remove to a plate.
4. In the same pan heat 2 tablespoon of olive oil. Add onion and saute for 4 minutes. Add garlic and cook for 1 more minute. If at any moment the onion starts to stick to the pan, you can add another tablespoon of oil.
5. In a bowl of food processor add bell peppers, toasted walnuts or pecans, chili peppers, cumin, pomegranate and lemon juice, breadcrumbs, sugar, sautéed onion, garlic and the remaining 2 tablespoon of olive oil.
6. Season with ½ teaspoon of salt and blend until mixture is smooth.
7. Taste the seasoning and add more salt or pepper if you like. Serve.