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Roasted Red Pepper and Walnut Dip with Blackberries

Today I am super excited to share my take on a traditional Lebanese mezze (small dish) appetizer. I first tried muhammra (roasted red pepper and walnut dip) at my favorite Lebanese restaurant in Seattle and was instantly hooked! Often made with pomegranate molasses this recipe features fresh blackberries instead, which offers both tartness and sweetness and pairs perfectly with lemon.

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This is the perfect appetizer to make when you want to impress guests with your culinary repertoire, but don’t have a lot of time. It’s a great alternative to hummus. Don’t get me wrong, I love hummus, but sometimes it’s nice to switch it up! This dip is incredibly easy to make and is wonderfully flavorful!

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Charred bell peppers, juicy blackberries, lemon, dates and toasted walnuts make this savory dip perfect to pair with crudites, pita or crackers.

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Serve this dip warm or cold. Feel free to make a day ahead of time too. This dip tastes almost better the next day, after all the flavors have had a chance to settle and blend.

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Roasted Red Pepper and Walnut Dip with Blackberries

  • Author: Homegrown Provisions
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 2-4 1x
  • Category: Appetizer
  • Cuisine: Vegan, Vegetarian, Gluten-Free

Description

A delicious take on a traditional Lebanese appetizer.


Scale

Ingredients

  • 3 red bell peppers
  • 1/2 cup walnuts
  • 3 pitted dates
  • 2 tbsp olive oil
  • juice of 1 lemon
  • 1/2 cup blackberries
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste
  • chopped chives for garnish

Instructions

  1. Toast walnuts at 375 F for about 8 minutes (or until fragrant).
  2. While walnuts are toasting, soak dates in warm water for about 3-5 minutes and then remove pits.
  3. Broil red bell peppers until charred. Remove skins & seeds.
  4. Once prepped, place all ingredients in a food processor (except for salt + pepper) & whirl away until dip is smooth.
  5. Add salt & pepper to taste & top with chives.
  6. This dip can be served warm or cold with pita, crackers, cucumbers, carrots or whatever else you’d like!
  7. Enjoy!

March 29, 2014
April 3, 2014

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