Appetizers & Starters > Dips & Spreads > Vegetable-Based Dips > Muhammara

Classic Muhammara: A Roasted Red Pepper and Walnut Dip

Indulge in the rich and smoky flavors of Muhammara, a delectable dip originating from Syria. This vibrant blend of roasted red peppers, walnuts, breadcrumbs, and spices creates a complex and satisfying taste experience. Perfect as an appetizer, spread, or accompaniment to grilled dishes.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
6-8
Ingredients
  • 2 large Red Bell Peppers
  • 1 cup Walnuts
  • 1/4 cup Breadcrumbs
  • 1/4 cup Olive Oil
  • 2 tablespoons Pomegranate Molasses
  • 1 tablespoon Lemon Juice
  • 1 clove Garlic
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Red Pepper Flakes
  • to taste Salt
  • for garnish Fresh Parsley

Roasting the Red Peppers

Begin by roasting the red bell peppers. You can do this under the broiler, on a gas stovetop flame, or in the oven. To broil, place the peppers on a baking sheet close to the broiler, turning occasionally until the skins are blackened and blistered on all sides. If using a gas stovetop, place the peppers directly on the flame, turning until blackened. For oven roasting, preheat the oven to 450°F (230°C) and roast the peppers for 30 minutes, or until the skins are blackened. The goal is to blacken the skin so they are easily peeled.

Peeling and Seeding the Peppers

Once the peppers are roasted, place them in a bowl and cover with plastic wrap or a kitchen towel. This will help steam the peppers, making it easier to remove the skins. After about 10-15 minutes, peel off the blackened skins. Remove the stems and seeds.

Preparing the Walnuts

While the peppers are cooling, toast the walnuts. This enhances their flavor and adds a pleasant crunch. You can toast them in a dry skillet over medium heat for a few minutes, stirring constantly, or in the oven at 350°F (175°C) for 5-7 minutes, until fragrant. Let them cool slightly.

Blending the Ingredients

In a food processor, combine the peeled and seeded roasted red peppers, toasted walnuts, breadcrumbs, olive oil, pomegranate molasses, lemon juice, garlic, cumin, red pepper flakes, and salt. Process until smooth, or to your desired consistency. Some people prefer a chunkier Muhammara.

Adjusting the Seasoning

Taste the Muhammara and adjust the seasoning as needed. You may want to add more pomegranate molasses for sweetness, lemon juice for tanginess, red pepper flakes for heat, or salt to balance the flavors.

Serving and Storing

Transfer the Muhammara to a serving bowl. Drizzle with a little extra olive oil and garnish with fresh parsley, if desired. Serve with pita bread, crackers, or vegetables for dipping. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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FAQ

  • Can I use pre-roasted red peppers?

    Yes, you can use jarred roasted red peppers to save time, but the flavor may not be as intense as freshly roasted peppers. Drain them well before using.
  • What if I don't have pomegranate molasses?

    If you don't have pomegranate molasses, you can substitute it with a mixture of balsamic vinegar and a little honey or maple syrup.
  • Can I make Muhammara ahead of time?

    Yes, Muhammara can be made a day or two in advance. The flavors will meld together even more, making it even more delicious. Just store it in an airtight container in the refrigerator.
  • Is Muhammara spicy?

    The spiciness of Muhammara depends on the amount of red pepper flakes used. You can adjust the amount to your preference. Start with a small amount and add more if desired.