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Muhammara Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/muhammara-recipe/