Description
Muhammara is a vibrant and flavorful roasted red pepper and walnut dip from the Middle East. It is sweet, smoky, and tangy, perfect for serving with warm pita or as a spread.
Ingredients
Scale
- 1 (16-ounce/450g) jar roasted red bell peppers
- 1 cup (112g) walnuts
- ½ cup (40g) panko breadcrumbs
- 1 fat clove garlic, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons pure pomegranate molasses
- ½ tablespoon freshly squeezed lemon juice
- 1 to 2 teaspoons Aleppo pepper
- ½ teaspoon ground cumin
- 1 teaspoon Diamond Crystal kosher salt
- 1 small handful fresh mint leaves, chopped
- 1 small handful pomegranate seeds
Instructions
- Drain the jarred roasted red peppers without rinsing. Pat them dry and tear into pieces.
- Reserve 1 or 2 walnuts for garnish and finely chop them. Toast walnuts in a frying pan over medium heat for 3 minutes. Add breadcrumbs and toast for 3 more minutes until golden brown.
- In a food processor, combine toasted walnuts, breadcrumbs, and chopped garlic. Blend until fine crumbs form.
- Add the drained roasted peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and salt to the food processor.
- Pulse until the dip is mostly smooth with some texture. Adjust seasoning as desired.
- Transfer the dip to a serving dish. Drizzle with olive oil and garnish with reserved walnuts, mint leaves, and pomegranate seeds.
Notes
- This dip pairs well with pita, sandwiches, or as part of a mezze platter.
- For a spicier dip, increase Aleppo pepper.
- Use fresh roasted peppers for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 189
- Sugar: 2g
- Sodium: 180mg
- Fat: 14.7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2.8g
- Cholesterol: 0mg