Canada's food guide
Muhammara dip (red bell pepper and walnut)
This dip is versatile and commonly eaten in the Middle East. It is just as delicious served warm or cold.
Prep time
10 min
Cook time
30 min
Servings
6
Ingredients
- 2 red bell peppers
- 125 mL (½ cup) unsalted walnuts, divided
- 15 mL (1 tbsp) olive oil
- 1 clove garlic
- 2 mL (½ tsp) salt
- 1 mL (¼ tsp) paprika
- 2 mL (½ tsp) honey
- 30 mL (2 tbsp) breadcrumbs
Directions
- Preheat the oven to 230 °C (450 °F) and line 2 baking sheets with aluminum foil.
- Place red bell peppers on a baking sheet. Roast for 30 to 40 minutes or until peppers are soft and skins begin to blacken, checking from time to time. Let cool and remove stems and seeds.
- Roast walnuts on a separate tray for 2 to 3 minutes.
- Place half of walnuts in a zip top bag and let kids crush with a mallet. Reserve.
- In a blender, place bell peppers, oil, uncrushed walnut, garlic, salt, paprika, and honey. Blend until smooth.
- Empty into a bowl and stir in crushed walnuts and breadcrumbs.
Learn about food safety.
Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study’s cookbook and Health Canada.
Tips
- Serve dip as a snack with vegetables and whole wheat pita.
- Spread on flatbread and top with roasted vegetables like sliced zucchini, bell peppers and red onion to make it a meal.
- Use whole grain crackers or stale bread to make breadcrumbs. Place in a plastic bag and have the kids crush them up!
- Refrigerate leftovers for up to 5 days.
