Description
Muhammara is a vibrant Middle Eastern roasted red pepper and walnut dip that combines sweet, smoky, and tangy flavors with a rich, nutty texture. This easy-to-make recipe comes together in just 15 minutes and offers a delightful addition to mezze platters, sandwiches, or grain bowls. Enjoy its versatile use with warm pita bread or fresh veggies.
Ingredients
Scale
Dip Ingredients
- 1 (16-ounce/450g) jar roasted red bell peppers (OR 3 medium/large fresh red bell peppers)
- 1 cup (112g) walnuts
- ½ cup (40g) panko breadcrumbs, fresh breadcrumbs, or fine breadcrumbs
- 1 fat clove garlic, chopped (or 2 regular sized cloves)
- 3 tablespoons extra virgin olive oil, plus 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
- 1 teaspoon Diamond Crystal kosher salt (or heaping ½ tsp sea salt)
- 1 small handful fresh mint leaves, chopped or torn (or flat-leaf parsley)
- 1 small handful pomegranate seeds
Instructions
- Prepare the Peppers: Drain the jarred roasted red peppers without rinsing to avoid watering down the dip. Pat them dry thoroughly with a clean towel and tear into pieces by hand. If using fresh bell peppers, roast, peel, and prepare as per Note 1.
- Toast Walnuts and Breadcrumbs: Reserve 1 or 2 walnuts for garnish and finely chop them. Heat a large frying pan over medium heat. Add the walnuts and toast them for about 3 minutes until fragrant, stirring occasionally. Then add the breadcrumbs and toast both together for an additional 3 minutes until the walnuts smell aromatic and the breadcrumbs are golden brown. Stir frequently to prevent burning, then remove from heat.
- Process the Walnut Mixture: In a food processor, combine the toasted walnut-breadcrumb mixture and chopped garlic. Blend until finely ground into crumbs.
- Add Remaining Ingredients: To the processor, add the drained roasted peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and salt.
- Blend the Dip: Pulse repeatedly until the dip has a mostly smooth but slightly chunky texture. Taste and adjust seasoning by adding more pomegranate molasses, lemon juice, or salt as needed. For a completely smooth dip, blend continuously until smooth.
- Serve and Garnish: Transfer the dip to a serving plate. Use the back of a spoon to create decorative waves on the surface. Drizzle with good-quality olive oil and garnish with the reserved finely chopped walnuts, fresh mint leaves, and pomegranate seeds.
Notes
- This dip makes a delicious, quick-to-prepare addition to any meal or snack, perfect for mezze platters, sandwiches, or as a vibrant topping on grain bowls.
- If using fresh bell peppers, roast them under a broiler, on a grill, or directly on a gas burner until charred, then peel and seed before using.
- Pomegranate molasses adds a unique sweet-tart depth; if unavailable, a mix of pomegranate juice reduced with a splash of lemon juice may be substituted.
- Control the heat by adjusting Aleppo pepper quantity or replacing it with mild paprika for no heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving.
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
