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Muhammara Recipe

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Muhammara is a rich Syrian roasted red pepper and walnut dip with smoky, sweet, tangy, and gently spicy flavors. Pomegranate molasses, toasted walnuts, olive oil, and warm spices make it perfect for pita, mezze platters, sandwiches, and wraps.

Ingredients

  • 2 large roasted red bell peppers, peeled and drained
  • 1 cup walnuts
  • 1/2 cup breadcrumbs
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes or Aleppo-style pepper, or to taste
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • Chopped walnuts for garnish, optional
  • Fresh parsley for garnish, optional
  • Pomegranate seeds for garnish, optional

Instructions

  1. Toast the walnuts in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until fragrant. Remove from the heat and let cool.
  2. Drain the roasted red peppers thoroughly and pat them dry to remove excess moisture.
  3. Add the cooled toasted walnuts and breadcrumbs to a food processor and pulse until they form coarse crumbs.
  4. Add the roasted red peppers, pomegranate molasses, lemon juice, garlic, cumin, smoked paprika, red pepper flakes or Aleppo-style pepper, salt, and black pepper.
  5. Pulse several times to combine, then gradually drizzle in the olive oil while processing.
  6. Continue processing until the Muhammara reaches the desired consistency. For a traditional textured dip, stop while tiny pieces of walnut remain.
  7. Taste and adjust the pomegranate molasses, lemon juice, salt, or chili as desired.
  8. Transfer the Muhammara to a shallow serving bowl and drizzle with extra-virgin olive oil. Garnish with chopped walnuts, parsley, pomegranate seeds, or additional red pepper if desired.

Notes

  • Drain and dry roasted peppers thoroughly to prevent the dip from becoming watery.
  • For a spicier Muhammara, increase the red pepper flakes or Aleppo-style pepper or add a small amount of cayenne pepper.
  • For extra-smoky flavor, char fresh red peppers over a grill or open flame and use smoked paprika.
  • For a gluten-free version, replace the regular breadcrumbs with gluten-free breadcrumbs.
  • For a thicker dip, add additional walnuts or breadcrumbs until the desired consistency is reached.
  • For extra tang, add additional pomegranate molasses or fresh lemon juice a little at a time.
  • If pomegranate molasses is unavailable, reduced pomegranate juice or pomegranate juice combined with lemon and a small amount of sweetener can be used, although the flavor will differ.
  • Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
  • Serve chilled or at room temperature. For the best texture, remove refrigerated Muhammara about 15–20 minutes before serving.
  • If the dip thickens during storage, stir it well and add a small drizzle of olive oil before serving.
  • Serve with warm pita, pita chips, crackers, fresh vegetables, falafel, hummus, grilled vegetables, or chicken, or use as a spread for sandwiches and wraps.

Nutrition

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