Description
Muhammara is a flavorful Middle Eastern roasted red pepper dip made with walnuts, breadcrumbs, garlic, and pomegranate molasses. This dip offers a delightful combination of sweet, smoky, and tangy flavors with a rich, nutty texture. Perfect as a dip for warm pita, a spread for sandwiches, or a vibrant addition to mezze platters, Muhammara comes together quickly and easily in just 15 minutes.
Ingredients
Scale
Peppers
- 1 (16-ounce/450g) jar roasted red bell peppers (OR 3 medium/large red bell peppers)
Walnuts and Breadcrumbs
- 1 cup (112g) walnuts
- ½ cup (40g) panko breadcrumbs, fresh breadcrumbs, or fine breadcrumbs
Flavorings
- 1 fat clove garlic, chopped (or 2 regular sized cloves)
- 3 tablespoons extra virgin olive oil (more for drizzling)
- 2 tablespoons pure pomegranate molasses
- ½ tablespoon freshly squeezed lemon juice
- 1 to 2 teaspoons Aleppo pepper (1 tsp for mild heat)
- ½ teaspoon ground cumin (more to taste)
- 1 teaspoon Diamond Crystal kosher salt (or heaping ½ tsp sea salt)
Garnish
- 1 small handful fresh mint leaves, chopped or torn (or flat-leaf parsley)
- 1 small handful pomegranate seeds
- Reserved 1 or 2 walnuts, finely chopped
Instructions
- Prepare the Peppers: Drain the jarred roasted red peppers without rinsing to avoid watering down the dip. Pat dry with a clean towel to remove excess moisture, then tear into pieces by hand. If using fresh bell peppers, roast, peel, and prepare according to Note 1.
- Toast Walnuts and Breadcrumbs: Set aside 1 or 2 walnuts for garnish and chop finely. Heat a large frying pan over medium heat, add the walnuts, and toast for 3 minutes until fragrant, stirring occasionally. Add breadcrumbs to the pan and toast for an additional 3 minutes, stirring frequently until golden brown and aromatic. Remove from heat immediately to prevent burning.
- Combine Mix in Food Processor: Place the toasted walnut-breadcrumb mixture and chopped garlic in a food processor. Blend until finely ground into crumbs.
- Add Remaining Ingredients and Blend: Add the roasted red peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and salt to the processor. Pulse repeatedly until the dip reaches a mostly smooth but slightly chunky texture. For a completely smooth dip, use the blend function until smooth. Taste and adjust seasoning by adding more pomegranate molasses, lemon juice, or salt if desired.
- Serve and Garnish: Transfer the Muhammara to a serving plate. Create waves in the dip with the back of a spoon, drizzle with extra virgin olive oil, and garnish with the reserved chopped walnuts, fresh mint leaves or parsley, and pomegranate seeds. Serve with warm pita bread, as part of a mezze platter, or as a flavorful spread.
Notes
- Muhammara is a quick and flavorful dip that combines sweet, smoky, and tangy notes with rich walnut nuttiness, ready in about 15 minutes.
- If using fresh red bell peppers, roast them under a broiler, on a grill, or over an open flame until charred on all sides. Place in a bowl covered with plastic wrap to steam for 10 minutes, then peel off skins, remove seeds and stems before using.
- Pomegranate molasses adds distinctive tangy sweetness; if unavailable, a mixture of pomegranate juice reduction or a substitute like balsamic vinegar and a touch of sugar may be used, but authentic pomegranate molasses is best.
- Aleppo pepper provides mild heat and fruity flavor; substitute mildly spicy chili flakes if unavailable.
- This dip pairs wonderfully with warm pita, raw vegetables, or as a condiment for grilled meats and grain bowls.
Nutrition
- Serving Size: 1 serving
- Calories: 189 kcal
- Sugar: 4.2 g
- Sodium: 354.2 mg
- Fat: 14.7 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 12.56 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.1 g
- Protein: 2.8 g
- Cholesterol: 0 mg
