Muhammara Recipe

Introduction

Mohammara is a vibrant Middle Eastern red pepper and walnut dip bursting with smoky, sweet, and tangy flavors. Perfect as an appetizer or snack, it pairs beautifully with warm pita bread or fresh veggies for dipping.

Ingredients

• 4 red bell peppers
• 1 large onion
• 2 vine tomatoes
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• ½ teaspoon red pepper flakes
• 1 cup walnuts
• 2 tablespoons pomegranate molasses (or substitute balsamic vinegar)
• ½ to 1 cup breadcrumbs
• 1 teaspoon salt
• 2 twists of black pepper (optional)
• ½ cup pomegranate seeds
• 1 tablespoon flat-leaf parsley, chopped

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Quarter the red bell peppers and vine tomatoes, and cut the onion into six pieces. Place all on a baking tray, drizzle with 2 tablespoons olive oil, season with 1 teaspoon salt and black pepper if using. Arrange in a single layer with minimal overlapping.
2. Step 2: Bake the vegetables for 30 to 40 minutes until they are slightly charred. Once roasted, remove the skins from the bell peppers; the peel should come off easily.
3. Step 3: While the veggies roast, heat 1 tablespoon olive oil in a small skillet. Add grated garlic, tomato paste, cumin, and red pepper flakes. Sauté for about 3 minutes until fragrant.
4. Step 4: In a food processor, combine the sautéed tomato paste mixture, roasted peppers, tomatoes, onions, walnuts, and pomegranate molasses. Pulse until creamy.
5. Step 5: If the dip seems too runny, gradually add ½ to 1 cup breadcrumbs and pulse again until you reach your preferred thickness.
6. Step 6: Taste the muhammara and adjust salt or pomegranate molasses as needed. Spread it on a serving platter, drizzle with extra virgin olive oil, and sprinkle with pomegranate seeds and chopped parsley.
7. Step 7: Serve warm or at room temperature with warm pita bread for dipping.

Tips & Variations

• For extra smokiness, char the peppers directly on a gas flame before roasting.
• If pomegranate molasses isn’t available, use balsamic vinegar as a substitute but add it gradually to balance the sweetness.
• Add a pinch of smoked paprika for a deeper flavor variation.
• For a nut-free version, try substituting walnuts with roasted sunflower seeds.

Storage

Store muhammara in an airtight container in the refrigerator for up to 5 days. Before serving, bring it to room temperature and stir well. It can be reheated gently but is typically enjoyed chilled or at room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make muhammara ahead of time?

Yes, muhammara can be prepared a day or two in advance. This also allows the flavors to meld and develop even more.

Is muhammara spicy?

It has a mild to moderate heat from the red pepper flakes, but you can adjust the spice level by reducing or increasing the amount to suit your taste.

Muhammara Recipe

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★★★★★

4.5 from 112 reviews

• Author: Hugo
• Total Time: 55 minutes
• Yield: About 2 cups of dip, serves 6 as appetizer 1x
• Diet: Vegetarian

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Description

Muhammara is a vibrant Middle Eastern roasted red pepper and walnut dip known for its rich, smoky flavor and creamy texture. This recipe combines roasted vegetables with spices, pomegranate molasses, and walnuts to create a perfect balance of sweet, tangy, and spicy notes, making it an ideal appetizer served with warm pita bread.

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Ingredients

Scale 1x2x3x

Roasted Vegetables

• 4 red bell peppers, quartered
• 2 vine tomatoes, quartered
• 1 large onion, cut into 6 pieces
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 2 twists of black pepper (optional)

Flavor Base

• 1 tablespoon extra virgin olive oil
• 3 cloves garlic, grated
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• ½ teaspoon red pepper flakes

Dip Mixture

• 1 cup walnuts
• 2 tablespoons pomegranate molasses (substitute balsamic vinegar if unavailable)
• ½ to 1 cup breadcrumbs (to thicken)
• Additional salt and molasses to taste

Garnish

• ½ cup pomegranate seeds
• 1 tablespoon flat-leaf parsley, chopped
• Extra virgin olive oil for drizzling

Serving

• Warm pita bread

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Instructions

1. Roast Vegetables: Preheat your oven to 400°F (200°C). Place the quartered red bell peppers, quartered tomatoes, and chopped onion pieces on a baking tray. Drizzle with 2 tablespoons of extra virgin olive oil and season with 1 teaspoon salt and 2 twists of black pepper. Arrange in a single layer ensuring minimal overlapping. Bake for 30 to 40 minutes until the vegetables are slightly charred. After roasting, peel off the skin from the bell peppers as it should come off easily.
2. Make Flavor Base: While the vegetables roast, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the grated garlic, tomato paste, cumin, and red pepper flakes. Sauté for about 3 minutes or until the mixture becomes fragrant and aromatic.
3. Blend Ingredients: In a food processor or blender, combine the roasted bell peppers, tomatoes, onions, warmed tomato paste mixture, 1 cup of walnuts, and 2 tablespoons of pomegranate molasses. Pulse until you get a creamy, blended texture. If the dip is too watery or loose, gradually add ½ to 1 cup of breadcrumbs to thicken it to your preference.
4. Adjust and Serve: Taste the muhammara and adjust seasoning with extra salt or pomegranate molasses as needed. Spread the dip on a serving platter, drizzle with extra virgin olive oil, and garnish with ½ cup pomegranate seeds and chopped flat-leaf parsley. Serve alongside warm pita bread for dipping.

Notes

• Pomegranate molasses adds a unique sweet-tart flavor but can be substituted with balsamic vinegar if unavailable.
• Removing the skin from roasted red peppers is key for a smoother texture and better taste.
• Adjust the amount of breadcrumbs based on your desired dip consistency.
• For added heat, include more red pepper flakes according to taste.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve at room temperature for the best flavor experience.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Middle Eastern

Keywords: Muhammara, red pepper dip, Middle Eastern dip, roasted red pepper, walnut dip, pomegranate molasses, appetizer recipe