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This muhammara is a smoky, tangy, slightly sweet Syrian roasted red pepper dip made with toasted walnuts, pomegranate molasses, and warm spices. Blended until thick and spreadable, it is bold enough to steal the show on any mezze platter. Serve it with warm pita, fresh vegetables, or as a spread for sandwiches and grilled meats. It comes together in about 15 minutes with jarred peppers.

Ingredients

  • 1 jar (16 oz / 450 g) roasted red peppers, drained and patted dry (about 1 1/2 cups), or 4 large red bell peppers, roasted and peeled
  • 1 cup (115 g) walnuts, toasted
  • 1/2 cup (30 g) fresh breadcrumbs or panko, or 1/3 cup (40 g) plain breadcrumbs
  • 3 cloves garlic, roughly chopped
  • 3 tablespoons pomegranate molasses, plus more for drizzling
  • 2 tablespoons fresh lemon juice
  • 1/3 cup (80 ml) extra-virgin olive oil, plus more for serving
  • 1 tablespoon Aleppo pepper or 1 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon honey or sugar (optional)
  • For garnish: chopped toasted walnuts, chopped fresh parsley, and a drizzle of olive oil
  • For serving: warm pita bread, pita chips, cucumber slices, carrots, and bell pepper strips

Instructions

  1. If roasting your own peppers, broil whole red bell peppers 4 to 6 inches from the heat for 15 to 20 minutes, turning every 5 minutes, until charred on all sides. Place in a covered bowl for 10 minutes, then peel, seed, and pat dry. Skip this step if using jarred peppers.
  2. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant and lightly browned. Cool for a few minutes.
  3. Add the walnuts and breadcrumbs to a food processor and pulse a few times until coarsely ground.
  4. Add the roasted red peppers, garlic, pomegranate molasses, lemon juice, Aleppo pepper, cumin, paprika, salt, and honey, if using.
  5. Process until mostly smooth but still slightly textured, scraping down the sides as needed.
  6. With the machine running, slowly drizzle in the olive oil until the dip is creamy and thick but still spreadable.
  7. Taste and adjust, adding more salt, lemon juice, or pomegranate molasses for tang, or more Aleppo pepper for heat.
  8. Transfer to a serving bowl and use the back of a spoon to make swirls. Drizzle with olive oil and a little pomegranate molasses, then top with chopped walnuts and parsley.
  9. Serve at room temperature with warm pita, pita chips, and fresh vegetables.

Notes

  • Pat the roasted peppers very dry. Excess moisture makes the dip watery and loose.
  • Toasting the walnuts brings out their rich, nutty flavor and removes any bitterness.
  • Pomegranate molasses gives muhammara its signature sweet-tart flavor. Look for it in the international aisle or at Middle Eastern markets.
  • Aleppo pepper has a mild, fruity heat. Red pepper flakes are hotter, so start with less and adjust to taste.
  • For a gluten-free version, replace the breadcrumbs with gluten-free breadcrumbs or an extra 1/4 cup of walnuts.
  • Make ahead: muhammara tastes even better after resting for a few hours. Cover and refrigerate for up to 5 days, and bring to room temperature before serving.
  • Freezing: freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and stir well.
  • Serving idea: spread on sandwiches or flatbread, dollop over grilled chicken or fish, or serve alongside hummus and baba ganoush.

Nutrition

Find it online: https://thefamilycooking.com/muhammara-roasted-red-pepper-dip/