Muhammara Recipe (Red Pepper and Walnut Dip)
Muhammara is a Middle Eastern dip traditionally made from roasted red peppers, ground walnuts, Aleppo peppers, breadcrumbs, and pomegranate molasses. Sweet, tangy, smoky, and a little spicy, this post provides an easy muhammara recipe with step-by-step instructions to make this easy and delicious appetizer at home!
Servings: 2 cups (approx)
Cost: $8
Equipment
Ingredients
For the Pomegranate Molasses (if you're making your own)
- 4 cups fresh pomegranate juice
- ½ cup sugar
- 3 tablespoon fresh lemon juice
For the Muhammara
- 3 red bell peppers
- ¾ cup walnuts lightly toasted
- 3 tablespoon olive oil divided
- ¼ cup green onions chopped
- ¾ cup breadcrumbs
- 1 clove garlic minced
- ½ teaspoon ground cumin
- 2 teaspoon Aleppo chili flakes (see notes)
- 1 teaspoon salt plus more to taste
- 1 tablespoon fresh lemon juice
- 3 tablespoon pomegranate molasses plus more for serving
Instructions
To Make Your Own Pomegranate Molasses
- Add ingredients to a medium saucepan over medium heat. Add the pomegranate juice, sugar, and fresh lemon juice to a wide and uncovered saucepan set over medium heat. Whisk well to combine and bring to a simmer. Reduce heat to low, maintaining a low and steady simmer.
- Reduce. Simmer, stirring occasionally to prevent the sugars from burning to the bottom of the pan, for approximately 60-75 minutes, or until the mixture has reduced to approximately 1.5 cups and has reached a sticky, syrupy consistency. Remove from heat.
For the Muhammara
- Roast the bell peppers. Preheat oven to broil and line a large baking sheet with foil. Transfer your whole red bell peppers to the prepared baking sheet and roast for 15-20 minutes, rotating every 5 minutes to ensure even cooking on each side. Remove from oven when the peppers are charred and tender on each side.
- Steam and peel the bell peppers. Carefully (the peppers will be hot) wrap the roasted peppers in foil. Allow them to steam for approximately 5-10 minutes, then let them cool for approximately 5 minutes before peeling away the core, seeds, and skin. Transfer the flesh to a large food processor.
- Toast the walnuts (or purchase pre-toasted walnuts). Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Toss the walnuts in 1 teaspoon of olive oil and a pinch of salt (optional) and transfer to prepared baking sheet in a single layer. Toast in the preheated oven until golden and fragrant, approximately 8-12 minutes, stirring occasionally. Remove immediately.
- Process. Add the walnuts, olive oil, green onion, 1/2 cup breadcrumbs, garlic, cumin, Aleppo chili flakes, salt, lemon juice, and pomegranate molasses to the large food processor filled with the roasted red bell peppers. Puree until smooth. If the mixture is very loose (or you prefer a thicker dip) add the remaining breadcrumbs and pulse a few more times until combined. Season with additional salt and pepper, to taste.
- To serve. Serve in a large shallow bowl. Use a spoon to make a small well in the middle and drizzle with additional olive oil or pomegranate molasses, if desired. Garnish with crushed walnuts and Aleppo pepper. Serve with fresh pita or flatbread, crackers, rice, or as part of your favorite meze spread.
Notes
- You may substitute with 1/2 - 1 tsp red pepper flakes if you can't find Aleppo chili flakes.
- If you prefer not to make your own pomegranate molasses (read all about pomegranate molasses here) you can buy it from Amazon or select markets and specialty stores.
- This recipe is vegan and dairy-free. To make it gluten-free, substitute regular breadcrumbs for gluten-free breadcrumbs.
- Adjust the consistency of your dip according to your preference by blending for more or less time.
Nutrition
Serving: 1cup | Calories: 778kcal | Carbohydrates: 68g | Protein: 14g | Fat: 52g | Saturated Fat: 6g | Sodium: 1479mg | Potassium: 684mg | Fiber: 9g | Sugar: 26g | Vitamin A: 5713IU | Vitamin C: 234mg | Calcium: 139mg | Iron: 5mg
