Muhammara (Roasted Red Pepper and Walnut Dip) Recipe

Introduction

Mohammara is a vibrant Middle Eastern dip made from roasted red peppers, walnuts, and fragrant spices. Its smoky sweetness and rich texture make it perfect for serving with bread, vegetables, or grilled meats. This recipe is simple to prepare and bursting with flavor.

Ingredients

• 2-3 pcs red bell peppers
• 2 bulbs garlic
• 4 tbsp extra virgin olive oil (divided)
• 1/4 lb toasted walnuts
• 3/4 cup bread crumbs
• 2 tbsp pomegranate molasses (+ more for garnish)
• 1/2 tsp salt (plus a pinch for roasting)
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1 tsp red pepper flakes (adjust to taste)
• Fresh parsley (for blending + garnish)
• Pomegranate seeds (for garnish)

Instructions

1. Step 1: Preheat the oven to 200°C (390°F). Place the whole garlic bulbs on a piece of foil, drizzle with a bit of olive oil, sprinkle with salt, and wrap tightly. Arrange the red bell peppers on a tray, drizzle with 1 tbsp olive oil, and sprinkle with salt. Roast both for 30–35 minutes until the peppers are charred and the garlic is soft.
2. Step 2: Allow the roasted peppers and garlic to cool. Peel the skins from the bell peppers and squeeze the roasted garlic cloves out of their skins.
3. Step 3: In a food processor, combine the roasted peppers, garlic, toasted walnuts, bread crumbs, 3 tbsp olive oil, pomegranate molasses, salt, black pepper, cumin, red pepper flakes, and a handful of fresh parsley. Blend until smooth but still slightly textured. Adjust the consistency by adding more olive oil or a splash of water if needed.
4. Step 4: Transfer the muhammara to a shallow bowl. Drizzle with extra pomegranate molasses and garnish with fresh parsley and pomegranate seeds before serving.

Tips & Variations

• For a nuttier flavor, lightly toast the walnuts before adding them to the dip.
• If you prefer a smoother texture, blend longer until completely creamy.
• Adjust the red pepper flakes to control the heat level according to your taste.
• Serve with warm pita bread or use as a flavorful spread for sandwiches.

Storage

Store muhammara in an airtight container in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature and stir well. You can also drizzle a little olive oil on top to keep it moist. If needed, reheat gently in a warm oven or microwave, but it is delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make muhammara without a food processor?

Yes, you can finely chop all ingredients by hand and mash them together with a fork or mortar and pestle, but the texture will be less smooth and more rustic.

What can I substitute for pomegranate molasses?

If you can’t find pomegranate molasses, try mixing equal parts of balsamic vinegar and honey or use a splash of lemon juice with a bit of sugar for similar sweetness and tang.

Muhammara (Roasted Red Pepper and Walnut Dip) Recipe

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★★★★★

4.7 from 64 reviews

Muhammara is a flavorful roasted red pepper dip originating from the Middle East, made with charred red peppers, roasted garlic, toasted walnuts, and a blend of spices. This vibrant dip is creamy, slightly spicy, and has a subtle sweetness from pomegranate molasses. Perfect as a spread, dip, or accompaniment to various dishes.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: About 2 cups 1x
• Category: Dip
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2–3 pcs red bell peppers
• 2 bulbs garlic
• 4 tbsp extra virgin olive oil (divided)
• 1/4 lb toasted walnuts
• 3/4 cup bread crumbs
• 2 tbsp pomegranate molasses (+ more for garnish)
• 1/2 tsp salt (plus a pinch for roasting)
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1 tsp red pepper flakes (adjust to taste)
• Fresh parsley (for blending + garnish)
• Pomegranate seeds (for garnish)

Instructions

1. Roast the vegetables: Preheat your oven to 200°C (390°F). Place the whole garlic bulbs on a piece of foil, drizzle with some olive oil, sprinkle a pinch of salt, and wrap tightly. Arrange the red bell peppers on a tray, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Roast both the garlic and peppers for 30 to 35 minutes, until the peppers are charred and the garlic is soft.
2. Cool and prep: Allow the roasted peppers and garlic to cool down. Then peel the skins off the bell peppers and squeeze the softened garlic cloves out of their skins.
3. Blend the dip: In a food processor, combine the roasted peppers, roasted garlic cloves, toasted walnuts, bread crumbs, 3 tablespoons of olive oil, pomegranate molasses, salt, black pepper, cumin, red pepper flakes, and a handful of fresh parsley. Blend until the mixture is smooth but still has some texture. If the dip is too thick, adjust the consistency by adding more olive oil or a splash of water as needed.
4. Serve and garnish: Transfer the muhammara into a shallow serving bowl. Drizzle extra pomegranate molasses on top, then garnish with fresh parsley leaves and pomegranate seeds for a beautiful finish.

Notes

• For a smokier flavor, you can char the bell peppers over an open flame if desired instead of roasting in the oven.
• Adjust red pepper flakes according to your preferred spice level.
• Serve with warm pita bread, crackers, or fresh vegetables for dipping.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

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