Red Capsicum and Walnut Dip, Lebanese Dip
by Tarla Dalal
red capsicum and walnut dip recipe | Lebanese roasted red pepper dip | Muhammara | with 20 amazing images.
red capsicum and walnut dip recipe | Lebanese roasted red pepper dip | Muhammara is a Lebanese treat and is a perfect match for Sesame Lavash. Learn how to make Lebanese roasted red pepper dip.
To make red capsicum and walnut dip, pierce a fork through the red capsicum, brush olive oil evenly over it and roast on a slow flame till it turns black in colour from all the sides. Immerse the red capsicum in cold water, remove the black skin, stem and seeds and roughly chopped them. Combine the red capsicum with all the remaining ingredients and blend in a mixer till smooth. Refrigerate for atleast 1 hour and serve chilled with sesame lavash.
The Lebanese roasted red pepper dip is a delight to put on the table, because of its vibrant colour, mind-blowing flavour and exquisite texture. Red capsicum adds mildly sweet notes to this tasty dip, while walnut improves the texture and gives an exotic flavour too. As an added flavour enhancer, you can also add Tahini sauce which will lend a creamy and nutty taste with a light sourness which is quite acceptable.
Bread crumbs are added to stabilize the dip, and lemon juice is used to enhance the flavour further. Perfect for a party, this Muhammara can be made in advance and stored for 2 days in the refrigerator.
Tips to make red capsicum and walnut dip. 1. Do not over roast the red capsicum otherwise it will taste bitter and burnt. 2. We suggest you to use olive oil for better taste. 3. You can serve this dip with cheese crackers or bread sticks also.
Enjoy red capsicum and walnut dip recipe | Lebanese roasted red pepper dip | Muhammara | with step by step photos.
Red Capsicum and Walnut Dip, Lebanese Dip recipe - How to make Red Capsicum and Walnut Dip, Lebanese Dip
Preparation Time: Cooking Time: Total Time:
Makes 0.5 cup
For Red Capsicum and Walnut Dip
1 large red capsicum
1/2 cup roughly chopped walnuts (akhrot)
olive oil for greasing
2 tbsp bread crumbs
1/4 tsp cumin seeds (jeera) powder
1/2 tsp finely chopped green chillies
1 tsp lemon juice
1/4 tsp sugar
salt to taste
2 tsp olive oil
For Serving Red Capsicum and Walnut Dip
sesame lavash
For red capsicum and walnut dip
- For red capsicum and walnut dip
- To make {span class="bold1"}red capsicum and walnut dip{/span}, pierce a fork through the red capsicum, brush olive oil evenly over it and roast on a slow flame till it turns black in colour from all the sides.
- Immerse the red capsicum in cold water, remove the black skin, stem and seeds and roughly chopped them.
- Combine the red capsicum with all the remaining ingredients and blend in a mixer till smooth.
- Refrigerate the {span class="bold1"}red capsicum and walnut dip{/span} for atleast 1 hour and serve chilled with sesame lavash.
Red Capsicum and Walnut Dip Video by Tarla Dalal
like red capsicum and walnut dip recipe
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Like red capsicum and walnut dip recipe | Lebanese roasted red pepper dip | Muhammara | recipe, then do try other dips recipe also:
- tahini dip recipe | tahini sauce | how to make tahini | tahini yoghurt dip |
- Hummus recipe | Lebanese dip | Indian style hummus | healthy hummus dip |
- beetroot hummus recipe | Indian style beetroot hummus | healthy beetroot and chickpea dip |
what is red capsicum and walnut dip made of?
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red capsicum and walnut dip recipe | Lebanese roasted red pepper dip | Muhammara | is made of cheap and easily available ingredients in India: 1 large red capsicum, 1/2 cup roughly chopped walnuts (akhrot), olive oil for greasing, 2 tbsp bread crumbs, 1/4 tsp cumin seeds (jeera) powder, 1/2 tsp finely chopped green chillies, 1 tsp lemon juice, 1/4 tsp sugar, salt to taste and 2 tsp olive oil. See the below list of image of ingredients for Red capsicum and walnut dip recipe.
how to roast red capsicum
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To make, red capsicum and walnut dip recipe | Lebanese roasted red pepper dip | Muhammara | pierce a fork through 1 large red capsicum.
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Brush olive oil evenly over it using a brush.
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Roast on a slow flame till it turns black in colour from all the sides.
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This is how the capsicum looks like after roasting. The skin will turn black in colour.
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Immerse the red capsicum in cold water.
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Remove the black skin by scrapping with your fingers. Discard the water and the black skin.
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Place the capsicum on a chopping board and cut it and remove the seeds and discard them. Roughly chop the red capsicum.
how to make red capsicum and walnut dip
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In a blender, add roasted and chopped capsicum.
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Add 1/2 cup roughly chopped walnuts (akhrot).
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Add 2 tbsp bread crumbs.
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Add 1/4 tsp cumin seeds (jeera) powder and 1/2 tsp finely chopped green chillies.
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Add 1 tsp lemon juice.
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Add 1/4 tsp sugar.
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Add salt to taste.
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Add 2 tsp olive oil.
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Blend till smooth.
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Refrigerate for atleast 1 hour and serve red capsicum and walnut dip recipe | Lebanese roasted red pepper dip | Muhammara | chilled with sesame lavash.
tips to make red capsicum and walnut dip
-
Do not over roast the red capsicum otherwise it will taste bitter and burnt.
-
We suggest you to use olive oil for better taste.
-
You can serve this dip with cheese crackers or bread sticks also.
| Energy | 91 cal |
| Protein | 2 g |
| Carbohydrates | 3.9 g |
| Fiber | 0.7 g |
| Fat | 7.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 96.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 27.2 mg |
| Folic Acid | 11.7 mcg |
| Calcium | 12.6 mg |
| Iron | 0.4 mg |
| Magnesium | 30.6 mg |
| Phosphorus | 41.3 mg |
| Sodium | 0.6 mg |
| Potassium | 82.4 mg |
| Zinc | 0.2 mg |