Muhammara Dip
Muhammara Dip is a vibrant Middle Eastern spread combining smoky roasted red bell peppers, toasted walnuts, and tangy pomegranate molasses for a flavorful and wholesome appetizer or snack.
Servings: 4 servings
Ingredients
- 3-4 red bell peppers roasted
- ½ cup walnuts shelled, preferably toasted
- ⅓ cup dried breadcrumbs
- 1 tablespoon tahini
- 1 teaspoon tomato paste
- 1 teaspoon pomegranate molasses
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup extra virgin olive oil
Instructions
- Preheat your oven to 450°F (230°C). Place whole red bell peppers on a baking sheet lined with parchment paper. Roast for about 20-25 minutes, turning occasionally, until skins are charred and blistered all over.
- Transfer the roasted peppers to a bowl and cover with plastic wrap or a plate. Let them steam for 10-15 minutes to make peeling easier.
- Peel off the charred skins, remove stems and seeds, then roughly chop the flesh. Set aside.
- Toast the walnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and let cool.
- In a food processor, combine the roasted red peppers, toasted walnuts, dried breadcrumbs, tahini, tomato paste, pomegranate molasses, ground cumin, salt, and black pepper. Pulse until the mixture starts to come together.
- With the food processor running, slowly drizzle in the extra virgin olive oil until the dip is smooth and creamy but still retains some texture. Taste and adjust seasoning if needed.
- Transfer the muhammara to a serving bowl. Drizzle a little olive oil on top and garnish with chopped walnuts or fresh herbs if desired. Serve with warm pita bread, crackers, or fresh vegetable sticks.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Food Processor
- Dry Skillet
- Mixing Bowl
Notes
Roasting the peppers over an open flame or grill adds extra smoky flavor. Toast walnuts just before blending for best aroma. Adjust pomegranate molasses to taste. Use gluten-free breadcrumbs to make it gluten-free. The dip tastes better after resting for a few hours or overnight in the fridge. Variations include adding cayenne pepper for heat, swapping walnuts for other nuts, making it smoother with extra olive oil or water, and adding fresh herbs or smoked paprika.