Easy Muhammara | Nutrient-Dense Roasted Red Pepper & Walnut Dip

Nutrient Dense Muhammara Roasted Red Pepper & Walnut Dip | May Simpkin | Nutritionist

This easy muhammara roasted red pepper and walnut dip is a simple example of how an upgrade to your usual snack or dip choices can make a real difference to your nutritional intake. It’s incredibly flavourful, naturally nutrient-dense and made from real whole foods.

It’s made from roasted red peppers and walnuts, two ingredients that bring far more than flavour to the plate.

• Roasted red peppers for antioxidants and vitamin C
• Walnuts for healthy fats that support satiety and blood sugar balance

When you include fat and fibre together, you slow down digestion, reduce glucose spikes and actually feel satisfied.

I often make something like this to keep in the fridge to have as a snack, side or quick lunch.

Rather than treating dips and sides as an afterthought, this is about upgrading every part of the plate.

Here’s what you’ll need to make this Easy Muhammara

2 large red peppers
1 handful of walnuts
4 small garlic cloves
2 tbsps olive oil
1 tbsp pomegranate molasses (or balsamic)
1 tsp ground cumin
Pinch chilli flakes (optional)
Salt, to taste

Here’s how…

Cut the red peppers into chunks, add them to a bowl and drizzle with olive oil, salt & pepper. Toss well and lay them out evenly on a baking sheet. Bake at 180 degrees for 25 minutes. Halfway through, add the garlic.

Whilst the oven is on, spread out the walnuts and toast them for 5 mins…set a timer! When they are slightly cooled, chop them with a sharp knife into tiny pieces. I prefer to do this by hand, so I don’t over-blend and end up with a walnut powder!

Add the roasted red peppers and garlic to a food processor and pulse a few times to blend.

Next, add the olive oil, pomegranate molasses, cumin, chilli flakes and salt.

Blend again until it is smooth, but still with a little texture.

Taste and adjust the seasoning and finally mix in the chopped walnuts

To Serve