Roasted Red Pepper and Walnut Dip
Ingredients
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4 bell peppers
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2 teaspoons extra-virgin olive oil
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½ cup walnuts
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8 crackers
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1 teaspoon crushed garlic
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2 tablespoons lemon juice
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1 tablespoon pomegranate molasses
Tools
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tongs
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measuring spoons
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large bowl
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spatula
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June Pan
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pastry brush
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liquid measuring cup
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food processor
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paring knife
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cooling rack
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plastic wrap
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June Oven
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Preferences
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.
June Oven
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.
