Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip)
Experience the vibrant flavors of Middle Eastern cuisine with our Muchicken hammara Recipe, a delightful roasted red pepper and walnut dip that will elevate any gathering. This creamy dip blends the sweetness of roasted red peppers with the rich nuttiness of walnuts, enhanced by the tang of pomegranate molasses and a touch of warming spices. Perfect as an appetizer or a spread, it pairs beautifully with toasted pita or fresh vegetables. Whether you’re hosting a party or enjoying a cozy night in, this dip is sure to impress with its bold flavors and creamy texture. Easy to prepare in just 35 minutes, it’s a crowd-pleaser that everyone will enjoy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
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 pepper
- 1 tablespoon crushed Aleppo pepper (or paprika)
- 1 teaspoon cumin
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Halve and seed the red peppers, placing them cut-side down on a lightly oiled baking sheet. Roast for 20-30 minutes until charred.
- Once roasted, cover the peppers with paper towels to steam for easier peeling.
- In a dry pan, toast walnuts over medium heat until fragrant (about 2 minutes).
- In a food processor, combine roasted peppers, toasted walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, cayenne pepper, Aleppo pepper, cumin, and olive oil. Blend until smooth.
- Taste and adjust seasoning if necessary before serving in a bowl garnished with extra walnuts and parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 207
- Sugar: 2g
- Sodium: 184mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg