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🍳 Creamy Muhammara Dip

312 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 250 degrees Celsius using the top and bottom heat setting.
  2. 2. Peel the garlic cloves and chop them finely.
  3. 3. Cut the peppers in half and remove the stem and seeds.
  4. 4. Cut the pepper halves into four large pieces.
  5. 5. Line a baking tray with baking paper.
  6. 6. Arrange the pepper pieces on the tray. Make sure the soft flesh side is facing upwards.
  7. 7. Place the tray in the oven and bake the peppers for about 15 minutes.
  8. 8. Bake the peppers until their skin is completely black and charred.
  9. 9. Remove the peppers from the oven and let them cool down completely.
  10. 10. Heat a frying pan over low heat.
  11. 11. Add the walnuts to the dry pan.
  12. 12. Toast the nuts until golden brown, shaking the pan constantly for 2 to 3 minutes.
  13. 13. Remove the toasted walnuts from the pan and set them aside.
  14. 14. Peel the cooled peppers by removing the black skin with your fingers.
  15. 15. Cut the deseeded pepper flesh into coarse cubes.
  16. 16. Place the pepper cubes, chopped garlic, and toasted walnuts into a tall container.
  17. 17. Blend the ingredients into a smooth paste using a hand blender.
  18. 18. Stir the olive oil into the pepper mixture slowly in a thin stream.
  19. 19. Season the dip to taste with sugar and salt.
  20. 20. Serve the muhammara immediately.

Nutrition per serving