Muchicken hammara Recipe (Roasted Red Pepper and Walnut Dip)
Muchicken hammara is a creamy roasted red pepper and walnut dip that’s bursting with Mediterranean flavors. This delicious spread combines the sweetness of roasted red peppers with the nutty richness of walnuts, enhanced by aromatic spices and a touch of pomegranate molasses. Ideal for any occasion—be it casual snacks or elegant gatherings—this dip is sure to impress your guests. Serve it alongside toasted pita, fresh veggies, or as a flavorful sandwich spread. Not only is it easy to prepare, but it’s also nutritious, making it a perfect addition to your appetizer repertoire.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2–3 large red bell peppers
- 1/2 cup walnuts
- ¼ cup breadcrumbs
- 2 cloves garlic
- 1 tablespoon lemon juice
- 3 teaspoons pomegranate molasses
- 1 tablespoon cayenne pepper
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the red peppers and remove seeds. Place them on a baking sheet and roast for 20-30 minutes until charred.
- Cover the roasted peppers with paper towels for steaming to ease skin removal once slightly cooled.
- Roughly chop the peeled peppers and place them in a food processor.
- Toast the walnuts in a dry pan for 1-2 minutes until fragrant, then add to the food processor.
- Add breadcrumbs, garlic, lemon juice, pomegranate molasses, cayenne pepper, cumin, salt, pepper, and olive oil to the processor.
- Blend until smooth; adjust seasoning as needed.
- Serve garnished with extra walnuts or parsley alongside toasted pita.
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 95
- Sugar: 1g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg