Muhammara Recipe | Roasted Red Pepper and Walnut Dip
Muhammara is a smoky, nutty, tangy red pepper and walnut dip commonly linked to Syrian and Levantine cooking. It is made with roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, garlic, olive oil, and warm spices. The flavor is sweet, savory, slightly spicy, and bright enough to serve with pita, grilled meats, roasted vegetables, sandwiches, or a full mezze spread.
Description
Make Muhammara from scratch with roasted red peppers, walnuts, pomegranate molasses, garlic, olive oil, breadcrumbs, and spices. A smoky Middle Eastern dip for pita, grilled meats, vegetables, and mezze.
Ingredients
- 300 g red bell peppers
- roasted
- peeled
- seeded
- and drained 90 g walnuts
- toasted 35 g fresh breadcrumbs or panko breadcrumbs 15 g garlic cloves
- 3 medium about cloves 30 ml extra virgin olive oil
- plus extra for finishing 25 ml pomegranate molasses 15 ml fresh lemon juice 8 g tomato paste 3 g ground cumin 2 g smoked paprika 1 g Aleppo pepper or mild chili flakes 4 g fine sea salt
- adjust to taste 1 g ground black pepper 10-20 ml cold water
- only if needed to loosen
Instructions
- 1 Roast the peppers: Char the red bell peppers over a gas flame, under a broiler, or in a hot oven until the skin blisters and darkens. Transfer to a covered bowl for 10 minutes, then peel, remove the seeds, and drain well.
Toast the walnuts: Place the walnuts in a dry pan over medium heat for 3-5 minutes, stirring often, until fragrant. Let them cool before blending.
Blend the base: Add the roasted peppers, toasted walnuts, breadcrumbs, garlic, olive oil, pomegranate molasses, lemon juice, tomato paste, cumin, smoked paprika, Aleppo pepper, salt, and black pepper to a food processor.
Process the dip: Pulse until the mixture becomes thick and slightly textured. Do not over-blend into a completely smooth paste; Muhammara should have body from the walnuts and breadcrumbs.
Adjust the balance: Taste and adjust with more salt, lemon juice, pomegranate molasses, or chili. If the dip is too thick, add cold water 5 ml at a time until spoonable.
Rest and serve: Let the Muhammara rest for 15 minutes before serving. Spoon into a bowl and finish with olive oil, crushed walnuts, and a light pinch of chili if desired..
Note
Serve with warm pita bread, flatbread, or crisp pita chips.
Add to a mezze platter with hummus, olives, pickles, cucumber, and grilled vegetables.
Spoon beside grilled chicken, lamb, beef, fish, or shrimp.
Spread inside wraps, sandwiches, and roasted vegetable toast.
Use as a dip for carrots, cucumber, radish, cauliflower, or roasted potatoes.