Muhammara (Roasted Red Pepper Dip)
Prep: 10 min | Cook: 15 - 20 min | Serves: 4 - 6
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FEATURED PRODUCT
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Garlic & Rosemary Potato Wedges
Cavendish Farms Restaurant Style Garlic & Rosemary Potato Wedges are gourmet made simple. Sensationally savoury, these skin-on wedges combine the mouthwatering, fresh flavours of garlic and rosemary with fluffy premium potatoes. Whether you serve them as a side, as a snack, or as part of your favourite recipe, be prepared to ask for seconds! These flavourful wedges can elevate any meal. Made in Canada from domestic and imported ingredients.
Ingredients
- 1 bag Cavendish Farms Garlic and Rosemary Wedges Value Pack
- 3/4 cup walnuts
- 1 jar roasted red peppers, drained
- 1/3 cup breadcrumbs
- 1 clove garlic
- 2 tbsp pomegranate molasses
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 2 tbsp olive oil
- Salt, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
- 2 tbsp pomegranate seeds (for garnish)
Directions
- 2 tbsp pomegranate seeds (for garnish)
- Spread Potato Wedges in air fryer basket and cook according to packaging instructions.
- To prep, add walnuts to a dry skillet over medium heat and toast for 3 - 5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and allow to cool slightly.
- Add toasted walnuts, roasted red peppers, breadcrumbs, garlic, pomegranate molasses, lemon juice, cumin, smoked paprika, red pepper flakes and olive oil to a high-powered blender or food processor. Blend until smooth and creamy. Season with salt to taste.
- Transfer Muhammara to a serving bowl and garnish with fresh parsley and pomegranate seeds. Serve with cooked Potato Wedges for dipping!
