Persian Lime Olive Oil Pomegranate Balsamic Sicilian Lemon Balsamic

Persian Lime Olive Oil Muhammara Dip with Pomegranate Balsamic

Name: Persian Lime Olive Oil Muhammara Dip with Pomegranate Balsamic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6-8
Cuisine: Middle Eastern
Ingredients: ½ Persian Lime Olive Oil, divided; 4 Red bell peppers, de-seeded and diced; 1 White onion, diced; 3 Cloves garlic, minced; 2 Tbsp. Sicilian Lemon Balsamic; ½ Tsp. Ground cumin; ½ Tsp. Red pepper flakes; 2 Cups diced toasted walnuts; 2 Tbsp. Pomegranate Balsamic; Salt and pepper, to taste

Jul 16, 2024

Muhammara is a walnut and roasted red pepper dip of Syrian origin that is the pinnacle of flavourful, rich, hearty dips. Our Persian Lime Olive Oil lends a zesty freshness that blends perfectly with the tart sweetness of the Pomegranate Balsamic. Grab some pita or crackers and dig in!

Persian Lime Olive Oil Muhammara Dip with Pomegranate Balsamic

Rated 5.0 stars by 1 users

Cuisine

Middle Eastern

Servings

6-8

Prep Time

15 minutes

Cook Time

25 minutes

Image of Persian Lime Olive Oil Muhammara Dip with Pomegranate Balsamic

Ingredients

½ Persian Lime Olive Oil, divided
4 Red bell peppers, de-seeded and diced
1 White onion, diced
3 Cloves garlic, minced
2 Tbsp. Sicilian Lemon Balsamic
½ Tsp. Ground cumin
½ Tsp. Red pepper flakes
2 Cups diced toasted walnuts
2 Tbsp. Pomegranate Balsamic
Salt and pepper, to taste

View Cart (0) Checkout

Directions

Preheat your oven to 400°F (200°C). Place diced peppers on a baking sheet lined with parchment paper. Drizzle with 1 Tbsp. of Persian Lime Olive Oil and season with salt and pepper. Roast for 20-25 minutes or until the peppers are tender and slightly charred.
In a skillet over medium heat, add 1 Tbsp. of Persian Lime Olive Oil. Sauté the diced onion until translucent, then add minced garlic and cook for another minute until fragrant. Remove from heat and set aside to cool.
In a food processor, combine the roasted peppers, sautéed onion and garlic, Sicilian Lemon Balsamic, ground cumin, red pepper flakes, and toasted walnuts. Pulse the mixture until smooth, scraping down the sides of the processor bowl as needed.
While pulsing, gradually drizzle in the remaining olive oil until the dip reaches your desired consistency. Season with salt and pepper to taste.
Transfer the dip to a wide serving bowl. Garnish with additional chopped toasted walnuts. Drizzle Pomegranate Balsamic- and additional Persian Lime Olive Oil, if desired- over the dip just before serving. Serve with pita bread, crackers, or vegetable sticks for dipping.