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5
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Muhammara / Roasted Bell Pepper and Walnut Dip
Roasted Bell Pepper and Walnut Dip
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Chutney /Dips
Cuisine:
Arabic
Keyword:
arabic, bellpepper dip, mohammara, roasted
Author:
Anjana Chaturvedi
Ingredients
3
Bell Peppers / Capsicum / Shimla Mirch
Red
3
tsp
Pomegranate Molasses / Pomegranate Syrup
3/4
cup
Walnuts / Akhrot
chopped
1
tsp
Roasted Cumin Powder / Jeera Powder
3
Fresh Red Chilies/taaza laal mirch
3.5
tbsp
Olive Oil / Zeitoun Ka Tel
2
tsp
Lemon Juice / Nimbu Ka Ras
To
taste
Salt / Namak
1
Bread Slices
Instructions
Toast the bread and let it cool down then grind to make crumbs.
Soak the walnuts in a cup of water for about 40 minutes.
Roast the whole bell peppers on open flame or under a broiler till charred and blackened from all the sides.
Peel the skin of the bell pepper and discard all the seeds and chop into small pieces.
Roast the fresh red chilies on direct flame and rub to peel the skin and then chop
In the mixer jar add chopped bell peppers, red chili, 2 tbsp bread crumbs,walnuts, salt, lemon juice and cumin.
Grind on slow speed till it become a paste then slowly add olive oil and grind to mix all.
Take out the dip in a glass jar and keep refrigerated.
It remains fresh for a week in refrigerator.
Serve with pita bread or any snack of your choice
Notes
NOTE-
You can use chili powder instead of using fresh red chilies.