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Roasted Red Pepper and Walnut Dip

This savory spread hails from the Middle East, where it’s known as muhammara and is used as both a dip and a go-to garnish for grilled meats, fish and vegetables. It gets its light sweetness from roasted peppers and pomegranate molasses, but you can substitute 2 teaspoons maple syrup for the molasses or even skip it entirely. Serve yours with June’s Air-Fried Pita Chips, veggie sticks or crackers, or dollop it on your choice of protein or pasta. Most types of crackers work in this recipe, including stone-ground wheat, rice crackers and any gluten-free crackers.

Prep Time — 25 min
Cook Time — 40 min
Servings — 8
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Ingredients

4 bell peppers

2 teaspoons extra-virgin olive oil

½ cup walnuts

8 crackers

1 teaspoon crushed garlic

2 tablespoons lemon juice

1 tablespoon pomegranate molasses

2 teaspoons salt

1 teaspoon ground cumin

¼ teaspoon red pepper flakes

¼ cup extra-virgin olive oil

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the bottom position, preheat the June Oven to 400℉ on the Roast cook mode with convection fans on using the button below.

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Brush the peppers with oil

Brush or rub the peppers all over with the oil, about ½ teaspoon per pepper. Arrange the peppers stem-side down on the June Pan. If necessary, trim pepper stems to help peppers stand upright when placed stem-side down.

measuring spoons

4 bell peppers

2 teaspoons extra-virgin olive oil

pastry brush

June Pan

Roast the peppers

Place the June Pan on the bottom shelf of the June Oven. Roast the peppers 40 minutes, until the skin is mostly blackened. June will notify you when the peppers are ready. If necessary, follow directions on your June to continue cooking.

Steam the peppers

Remove the June Pan from the June Oven and set on a cooling rack. Using tongs, transfer the peppers to a large bowl. Cover the bowl with plastic wrap or a dinner plate. Allow the peppers to steam until the skins are loosened and the peppers are easy to handle, at least 20 minutes.

large bowl

plastic wrap

cooling rack

Peel the roasted peppers

When the peppers are cool enough to handle, use your fingers or the back of a paring knife to remove the skins, stems and seeds, as well as any thick white ribs. It’s okay to leave a bit of skin on but try to remove most of it.

paring knife

Pulse the crackers and walnuts

Place the crackers and walnuts in a food processor fitted with a blade attachment. Process until the mixture resembles very fine bread crumbs, 20-30 seconds.

½ cup walnuts

8 crackers

food processor

Finish the muhammara

Add the skinned peppers to the food processor along with the garlic, lemon juice, pomegranate molasses, salt, cumin, red pepper flakes (if using) and olive oil. Process to combine, scraping down the processor as necessary, until the mixture is a thick pink paste, 2 minutes. Taste the muhammara and stir in additional salt if desired.

1 teaspoon crushed garlic

2 tablespoons lemon juice

1 tablespoon pomegranate molasses

2 teaspoons salt

1 teaspoon ground cumin

¼ teaspoon red pepper flakes

¼ cup extra-virgin olive oil

liquid measuring cup

spatula

Serve

Transfer the muhammara to a bowl. For best flavor, cover and allow the flavors to meld in the refrigerator 1 hour before serving.

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