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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
