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Roasted Red Pepper and Walnut Dip (Muhummara) Recipe

Roasted Red Pepper and Walnut Dip (Muhummara)

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Average Rating:

Total Reviews: 11

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  • on September 21, 2012

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    I adore this recipe! What else is there to say

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  • on October 17, 2011

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    Mmmm! What a delicious dip/spread this is. I used a jar of roasted red peppers to save time. I don't have access to pomegranate molasses so I used 1/2 the amount of regular molasses. Although it was fabulous as written, I added a can of drained and rinsed white beans to the food processor to add more protein and make it even creamier.

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  • on September 13, 2011

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    I love Aarti! Voted for her and have been soaking up her beautiful and flavorful foods ever since. Love this one too. Very versatile as well as appetizer or condiment. To the foodie viewer below, Rhonda9552 in Lancaster, CA: she served this as a spread to the hamburgers. But guests at the dinner table dunked her Indian seasoned sweet potato fries into it. I like this with warm pita bread. Naan is also a choice. You can make it from her recipes or buy it prepared frozen from Trader Joe's. Cheers everyone!

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  • on September 04, 2011

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    This is quite possible the most amazing thing I've ever tasted. I don't like cumin, but I added it anyway, and the dish has a fantastic nutty, sweet, sour, earthy flavor and a tingly aftertaste. I love it!!

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  • on August 27, 2011

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    Smoky red pepper, a little bite from the red pepper flakes plus the zing from the pomegranate molasses make this a delicious appetizer or sandwich spread. Love it!

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  • on August 22, 2011

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    This is very good, I just love Aarti and the food she cooks. Did not see the show, what do you serve this with? I used fresh veggies. What kind of bread or crackers?

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  • on August 21, 2011

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    Just made it! It was awesome!! Star of my party!!!

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  • on August 21, 2011

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    Made this for a party and it was a huge success. I've never met a recipe from Aarti that I didn't like, and I'm a 74 year old Jewish grandmother. We look forward to her show every week.

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  • on August 20, 2011

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    Very nice! I started making this believing I had all ingredients but then realized I had no walnuts so I had to use pepitas. Whatever nuts you use, do not skip the toasting step--they tasted a world better when toasted. I did find tho' that I needed more than 2 TBS. of EVOO. I used four TBS, but could have even used more for a thinner consistency. The spices were right on the money. Would make this again and use as a dip for crackers, veggies, etc...and if you haven't tried it already, go online and order some pomegranate molasses; the backnote of taste comes thru in the most enticing way...

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  • on August 16, 2011

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    I just made it. It's really good! Different from anything I've ever made. The spices along with the red pepper (I used the ones in a jar and the toasted walnut are a perfect blend. I did not have the pomegranate molasses, so I substituted with a little hoisin sauce. I'll be making this again! I plan to serve it with naan.

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