Description
Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip) is a delightful Middle Eastern dip that perfectly balances the creaminess of roasted red peppers with the richness of toasted walnuts. Enhanced by a blend of spices and a touch of pomegranate molasses, this dip is not only delicious but also versatile, making it an ideal choice for gatherings or as an everyday snack. Whether served with toasted pita, fresh vegetables, or used as a sandwich spread, this dip will impress your guests and satisfy your cravings. Easy to make and packed with wholesome ingredients, Muchicken hammara is a must-try for anyone looking to elevate their appetizer game.
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 teaspoon cumin
- Salt to taste
- Pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Halve and core the red peppers, placing them on a lightly oiled baking sheet. Roast for 20-30 minutes until charred.
- After roasting, cover the peppers to steam for about 10 minutes; then remove and discard the skins.
- Roughly chop the roasted peppers and add them to a food processor.
- Lightly toast the walnuts in a dry pan for 1-2 minutes before adding them to the food processor.
- Add breadcrumbs, garlic, lemon juice, pomegranate molasses, cayenne pepper, cumin, salt, pepper, and olive oil to the food processor. Blend until smooth.
- Adjust seasoning if necessary before serving with garnishes like extra walnuts or parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/10 of recipe (approximately 50g)
- Calories: 130
- Sugar: 2g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg