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Muhammara  

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Submitted by nonsense

A Lebanese, spicy red pepper dip. Serve with toasted pita triangles.

Cal: 156 Fat: 12g Carbs: 12g Protein: 2g Fiber: 2g
More Nutrition...


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Original recipe serves 8

Ingredients (serves 8)

½ 2x 3x Reset

  • 3 medium red bell pepper
  • 1 teaspoon cumin
  • 2 tablespoons grenadine ; or pomegranate molasses...if you can find it
  • 1 teaspoon cayenne pepper ; or to taste
  • 1/2 cup walnuts ; chopped
  • 3 tablespoons lemon juice
  • 4 cloves garlic
  • 1/4 cup olive oil
  • 1/2 cup bread crumbs

  • In My Kitchen


    • You will also need: baking sheet, food processor

    Directions

    Preat an oven to 350F (175C). Place whole peppers on a greased baking sheet and roast for 10 to 12 minutes, turning every 4 minutes. Remove skins. Place all ingredients in a food processor and process until smooth. Add more oil, or some water if mixture becomes too thick.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    7.8
    --
    3.9
    6.9
    18.4
    0
    4.5
    2.1


    Calories: 155.8
    Total Sugars: 4.9g
    Carb.: 11.7g
    Fiber: 1.7g
    Total Fats: 12g
    Cholesterol: 0mg
    Protein: 2.3g
    Sodium: 50.2mg
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

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     Your rating *
    boz on 2008-04-12

    This is very good, though roasting the peppers can take a while. You can probably use the roasted red peppers that come in a jar. Adding a little salt brings out the flavor a bit more.

    See also
  • Falafel
  • Babaghanou
  • More recipes like this
  • More Appetizers & Snacks
  • More Middle Eastern recipes