Air Fryer Muhammara (Creamy Roasted Red Pepper Dip)
We’re making a Creamy Roasted Red Pepper Dip, called Muhammara, with a little twist by using the air fryer for an easy, no mess entrée!
Ingredients
Servings: 8
- Equipment: Cosori Turboblaze Air Fryer
- 2 Garlic Heads, tops chopped off to reveal cloves
- 2 large Red Bell Peppers, seeds removed, chopped
- 1 Yellow Onion, chopped
- 1 large Tomato, chopped
- 3 tbsp. Olive Oil
- 2 tbsp. Tomato Paste
- 2 tsp. Ground Cumin
- 1/3 cup Toasted Walnuts + more for garnishing
- 1 tbsp. Pomegranate Molasses, or Honey
- Pomegranates, for garnishing
- Chopped Parsley, for garnishing
Instructions
- In the bottom of the Cosori Air Fryer, add a sheet of parchment paper.
- Add the chopped onion, bell peppers, garlic, tomato, and drizzle with the olive oil. Season with salt and black pepper.
- Roast at 400F for 20-25 minutes, until tender and juicy.
- In the meantime, combine the tomato paste and ground cumin in a saucepan over medium high heat. Cook for 2-3 minutes until a deep red color, stirring consistently.
- Use a slotted spoon to transfer the veggies (and not the liquids) to a high-speed blender with the toasted cumin tomato paste, molasses or honey, and walnuts. Pulse until smooth.
- Transfer to a serving dish to top with a drizzle of olive oil, pomegranates, freshly chopped parsley, and additional crushed walnuts to enjoy with your favorite breads, crackers, or crunchy vegetables like cucumbers!