Muhammara (Roasted Red Pepper and Walnut Dip) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
