One of the easiest dips, this is a simpler version of a Muhummara, a Syrian/Lebanese dip made with roasted red bell pepper and walnuts. Ideally there should pomegranate molasses and Aleppo peppers but you work what you have ! Just substituted with lemon and red chillies and made this nutty goodness !
Vegetarian | Vegan
Serving Size : 2 cups
Prep ⏰: 5 mins | Cook ⏰ : NA
Ingredients
1 1/4 cups roasted walnuts
5-6 dry red chillies
1 cup roasted bell peppers
1/3 cup bread crumbs
3-4 garlic pods
1 tsp cumin powder
1 tsp paprika powder
2 tsp lemon juice
1/4 cup extra virgin olive oil
salt to taste
Instructions
In a blender, add walnuts, roasted bell peppers, chillies, paprika, cumin powder, garlic, bread crumbs, lemon juice and salt to taste.
Blend the mixture to smooth texture. Add about 3-4 tbsp oil while blending. Add more, if needed.
Top it up with extra virgin olive oil, sprinkle paprika powder and serve with veggies or pita chips. Enjoy !
Note : Store in air tight container and refrigerate for 4-5 days !
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