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Muhammara (Red Pepper & Walnut Dip)

Muhammara (Red Pepper & Walnut Dip)

(makes 8 servings)

  • ¾ cup (175 ml) pomegranate juice
  • ½ cup (110 g) walnuts
  • 3 Tbsp rolled oats OR gluten-free bread crumbs
  • 1 Tbsp lemon juice
  • 1 16 oz (450 g) jar roasted red peppers, drained
  • ¼ tsp cayenne pepper
  • ½ tsp ground cumin, plus more for garnish
  • 1 Tbsp extra virgin olive oil
  • Sea salt
  • Crudites and pita chips for dipping

Place the pomegranate juice in a small saucepan over medium-high heat and bring to a boil. Lower the heat to medium and let simmer for about 5 minutes, until it reduces to about 2 Tbsp. Remove from heat and set aside to thicken and cool.

Toast the walnuts in a nonstick skillet for about 2 minutes over medium-high heat. Set aside to cool. When cool, place the nuts and oats in a food processor and pulse until they are finely ground. Add the pomegranate juice, lemon juice, drained red peppers, cayenne pepper, and cumin, and process until it’s smooth.

Keeping the processor running, slowly pour in the olive oil so it emulsifies. Add salt to taste. Scrape into a serving bowl. Can be served immediately but it’s even better after a few hours when the flavors have had a chance to develop.