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Muchicken Hammara Recipe (Roasted Red Pepper and Walnut Dip)

Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip)
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Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip) is a creamy, vibrant dip that brings the rich flavors of the Middle East to your table. Perfect for gatherings or a quiet evening at home, this delightful blend of roasted red peppers, toasted walnuts, and a medley of spices creates an irresistible taste sensation. Its smooth texture makes it an ideal pairing for toasted pita bread, fresh vegetables, or as a flavorful spread on sandwiches. With its healthy ingredients and easy preparation, Muchicken hammara is sure to impress your guests while satisfying your snack cravings.

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
  • 1 tablespoon crushed Aleppo pepper (or paprika as a substitute)
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1/4 cup olive oil (or more as needed, up to 1/2 cup)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Halve and core the red peppers, place them cut-side down on a lightly oiled baking sheet, and roast for 20-30 minutes until the skins char.
  3. Once roasted, cover with paper towels to steam the skins. After cooling slightly, remove and discard the skins.
  4. Roughly chop the roasted peppers and add them to a food processor along with toasted walnuts.
  5. Toast walnuts in a dry pan for 1-2 minutes until fragrant; then add to the food processor.
  6. Add breadcrumbs, garlic, lemon juice, pomegranate molasses, cayenne, crushed Aleppo pepper (or paprika), cumin, salt, and pepper; blend until smooth.
  7. Gradually add olive oil while blending until the desired consistency is achieved.
  8. Transfer to a serving bowl and garnish with extra walnuts or parsley.

Nutrition

Find it online: https://mealsbysophie.com/muchicken-hammara-recipe-roasted-red-pepper-and-walnut-dip/