Description
Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip) is a deliciously creamy dip that bursts with Mediterranean flavors. This vibrant spread combines roasted red peppers, toasted walnuts, and a blend of warm spices, making it an irresistible addition to any gathering.
Ingredients
Scale
- 2–3 large red bell peppers
- 1/2 cup walnuts
- 1/4 cup breadcrumbs
- 2 cloves garlic
- 1 tablespoon lemon juice
- 3 teaspoons pomegranate molasses
- 1 tablespoon cayenne
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the red peppers, removing seeds and stems. Place cut-side down on a baking sheet and roast for 20-30 minutes until charred.
- Cover the roasted peppers with paper towels to steam briefly before peeling off the skins.
- Toast walnuts in a dry pan for 1-2 minutes until fragrant.
- In a food processor, combine peeled peppers, toasted walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, cayenne, cumin, salt, pepper, and olive oil. Blend until smooth.
- Adjust seasoning as needed before serving with toasted pita or fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 130
- Sugar: 2g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg