Description
Muhammara is a vibrant Middle Eastern dip from Syria made with roasted red peppers and walnuts. This nutty, tangy, and mildly spicy spread blends roasted red bell peppers, crunchy walnuts, and aromatic spices into a creamy texture, perfect for serving with pita bread or fresh vegetables. The recipe uses simple ingredients and a food processor for quick preparation, making it an ideal appetizer or snack with bold, layered flavors.
Ingredients
Dip Ingredients
- 3 roasted red bell peppers
- ½ cup bread crumbs, fresh or store-bought
- ½ cup walnuts
- 2 tablespoons extra-virgin olive oil
- 1½ tablespoons pomegranate molasses
- 1 garlic clove
- 1 teaspoon fresh lemon juice
- 1 teaspoon Aleppo pepper or ½ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- Freshly ground black pepper, to taste
For Serving
- Fresh mint, for garnish
- Pita bread, for serving
Instructions
- Prepare the ingredients: Ensure the red bell peppers are roasted and peeled if roasting yourself or use jarred roasted red peppers for convenience. Gather all other ingredients nearby for easy processing.
- Combine in food processor: Place the roasted red peppers, bread crumbs, walnuts, olive oil, pomegranate molasses, garlic clove, lemon juice, Aleppo pepper or red pepper flakes, ground cumin, and freshly ground black pepper into a food processor.
- Process to creamy consistency: Pulse the mixture until it becomes creamy and well-blended, scraping the sides if needed to ensure even mixing. The texture should be smooth but still retain some body from the nuts and breadcrumbs.
- Adjust seasoning: Taste the muhammara and adjust the seasoning by adding more salt, lemon juice, or Aleppo pepper/red pepper flakes to your preference.
- Garnish and serve: Transfer the dip to a serving bowl, garnish with fresh mint leaves, and serve alongside pita bread or fresh vegetables for dipping.
Notes
- You can roast red peppers at home by charring them directly over a flame or under a broiler, then peeling off the skins once cooled.
- If pomegranate molasses is unavailable, a mixture of pomegranate juice reduced to syrup or a splash of balsamic vinegar with honey can be a substitute.
- For a nuttier flavor, toast the walnuts lightly before adding them to the processor.
- This dip keeps well in an airtight container in the refrigerator for up to 4 days.
- You can add extra Aleppo pepper or chili flakes for more heat depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern