Muhammara Recipe

Introduction

Muhammara is a vibrant and flavorful Middle Eastern dip made from roasted red peppers, walnuts, and spices. Its rich texture and smoky sweetness make it a perfect appetizer or snack, especially when served with warm pita bread.

Ingredients

• 4 red bell peppers
• 1 large onion
• 2 vine tomatoes
• 2 tablespoons extra virgin olive oil (plus 1 tablespoon for sautéing)
• 3 cloves garlic
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• ½ teaspoon red pepper flakes
• 1 cup walnuts
• 2 tablespoons pomegranate molasses (substitute with balsamic vinegar if needed)
• ½ to 1 cup breadcrumbs
• 1 teaspoon salt (plus 2 twists black pepper, optional)
• ½ cup pomegranate seeds
• 1 tablespoon flat-leaf parsley, chopped

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Quarter the red bell peppers and vine tomatoes, and cut the onion into six pieces. Place them on a baking tray and drizzle with 2 tablespoons of extra virgin olive oil. Season with 1 teaspoon salt and two twists of black pepper. Arrange in a single layer with minimal overlapping.
2. Step 2: Roast the vegetables for 30 to 40 minutes until they are slightly charred on the outside. Once out of the oven, peel off the loose skin from the bell peppers and discard it.
3. Step 3: While the vegetables roast, heat 1 tablespoon of olive oil in a small skillet. Add the grated garlic, tomato paste, cumin, and red pepper flakes. Sauté for about 3 minutes until fragrant.
4. Step 4: In a food processor, combine the sautéed tomato paste mixture, roasted bell peppers, tomatoes, onions, walnuts, and pomegranate molasses. Pulse until creamy and well blended.
5. Step 5: If the muhammara feels too liquid, gradually add ½ to 1 cup of breadcrumbs to thicken to your desired consistency.
6. Step 6: Taste and adjust the seasoning by adding more salt or pomegranate molasses if needed. Transfer the dip to a serving platter.
7. Step 7: Drizzle with extra virgin olive oil, then sprinkle with pomegranate seeds and chopped parsley. Serve warm with pita bread for dipping.

Tips & Variations

• For a nuttier flavor, toast the walnuts lightly before blending.
• If pomegranate molasses is unavailable, balsamic vinegar is a good substitute to add tang and sweetness.
• Adjust the red pepper flakes to control the heat level to your preference.
• Add a squeeze of fresh lemon juice for extra brightness.

Storage

Store muhammara in an airtight container in the refrigerator for up to 5 days. Before serving, allow it to come to room temperature or gently warm in a microwave. Give it a quick stir and add a drizzle of olive oil if it looks dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make muhammara ahead of time?

Yes, muhammara tastes even better after the flavors have melded overnight. Prepare it a day ahead and store it in the refrigerator.

Is muhammara gluten-free?

To make this recipe gluten-free, replace the breadcrumbs with gluten-free alternatives or omit them entirely and adjust the consistency with a bit more walnuts or roasted vegetables.

Muhammara Recipe

Print Recipe

★★★★★

4.5 from 50 reviews

Muhammara is a vibrant Middle Eastern roasted red pepper and walnut dip, rich with smoky, tangy, and slightly sweet flavors. This recipe combines roasted vegetables with aromatic spices and pomegranate molasses to create a creamy, flavorful spread perfect for serving with warm pita bread or as a versatile appetizer.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 4 red bell peppers, quartered
• 1 large onion, cut into 6 pieces
• 2 vine tomatoes, quartered
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 2 twists black pepper (optional)

Spice and Flavor Base

• 1 tablespoon olive oil
• 3 cloves garlic, grated
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• ½ teaspoon red pepper flakes

Other Ingredients

• 1 cup walnuts
• 2 tablespoons pomegranate molasses (substitute balsamic vinegar if needed)
• ½ to 1 cup breadcrumbs (to thicken)
• ½ cup pomegranate seeds (for garnish)
• 1 tablespoon flat-leaf parsley, chopped (for garnish)

Instructions

1. Roast Vegetables: Preheat your oven to 400°F (200°C). Arrange the quartered red bell peppers, quartered tomatoes, and cut onion pieces on a baking tray in a single layer. Drizzle with 2 tablespoons of extra virgin olive oil, season with 1 teaspoon salt and optionally 2 twists of black pepper. Bake for 30 to 40 minutes until the vegetables are slightly charred on the outside. Once done, peel off the loosened skin from the roasted bell peppers.
2. Prepare Flavor Base: While the vegetables roast, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the grated garlic, tomato paste, cumin, and red pepper flakes. Sauté for about 3 minutes, stirring frequently, until fragrant and aromatic.
3. Blend Ingredients: In a food processor or blender, combine the roasted vegetables, the sautéed tomato paste mixture, walnuts, and pomegranate molasses. Pulse until the mixture becomes creamy and smooth. If the mixture is too runny, gradually add ½ to 1 cup of breadcrumbs to reach the desired thickness.
4. Serve: Taste the muhammara and adjust salt or pomegranate molasses as necessary. Transfer the dip to a serving platter and drizzle with a little extra virgin olive oil. Garnish with pomegranate seeds and chopped flat-leaf parsley. Serve warm or at room temperature with pita bread for dipping.

Notes

• Removing the skin from roasted peppers enhances the texture and flavor by eliminating bitterness.
• Pomegranate molasses adds a unique tangy sweetness, but balsamic vinegar can be a substitute if unavailable.
• If you prefer a smoother texture, blend longer but be careful not to over-process as some texture is traditional.
• The breadcrumbs help thicken the dip; adjust quantity for desired consistency.
• Serve freshly made or refrigerate for up to 3 days. Bring to room temperature before serving.

Keywords: Muhammara, roasted red pepper dip, Middle Eastern dip, walnut dip, pomegranate molasses, vegetarian appetizer, healthy dip