Description
Muchicken hammara, a creamy roasted red pepper and walnut dip, is a delightful Middle Eastern appetizer that captivates with its rich flavors and healthy ingredients. Combining the sweetness of roasted red peppers with the nutty crunch of walnuts and the tangy brightness of pomegranate molasses, this versatile dip can elevate any gathering, from casual get-togethers to elegant dinner parties. Perfect for serving with toasted pita bread or fresh vegetables, Muchicken hammara is not only easy to prepare but also packed with nutrients, making it a wholesome choice for any occasion. With just a few simple steps, you can create a crowd-pleasing dish that will have everyone coming back for more.
Ingredients
- 2–3 large red bell peppers
- 1/2 cup walnuts (or 1 cup for nuttier flavor)
- 1/4 cup breadcrumbs
- 2 cloves garlic
- 1 tablespoon lemon juice
- 3 teaspoons pomegranate molasses
- 1 tablespoon cayenne
- 1 tablespoon crushed Aleppo pepper
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the red peppers in half and remove the insides. Place on a lightly oiled baking sheet and roast for 20-30 minutes until charred.
- Cover the roasted peppers with paper towels to steam, then peel off the skins.
- Roughly chop the roasted peppers and add them to a food processor.
- Lightly toast walnuts in a dry pan for about one minute, then add to the processor.
- Add breadcrumbs, garlic, lemon juice, pomegranate molasses, spices, salt, and olive oil into the processor. Blend until smooth.
- Adjust seasoning as needed and serve in a bowl garnished with extra walnuts or parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 30g
- Calories: 90
- Sugar: 2g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Use ripe red bell peppers for optimal sweetness. Toast walnuts lightly for enhanced flavor but avoid burning them. Let the dip chill in the fridge for at least an hour before serving to let flavors meld together.