Muhammara
This Muhammara is SO EASY! A vibrant Middle Eastern dip blending roasted red peppers, walnuts, and spices for a smoky, tangy flavor perfect with pita or veggies.
Equipment
- Food Processor
- Measuring cups and spoons
- Spatula
- Roasting Pan
- Dry skillet
Ingredients
- 2 cups roasted red bell peppers jarred or homemade, peeled
- 1/2 cup walnuts toasted
- 1/4 cup bread crumbs fresh or store-bought
- 1/4 cup extra-virgin olive oil
- 2 tablespoons pomegranate molasses
- 1 clove garlic fresh
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- 1/2 teaspoon ground cumin
- to taste freshly ground black pepper
- fresh mint chopped, for garnish
- pita bread warm, for serving
Instructions
Step 1: Prepare Your Ingredients
- Preheat oven to 425°F (220°C). Cut red bell peppers in half, remove seeds, and place cut-side down on a roasting pan. Roast for 25-30 minutes until skins are blistered and charred. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
Step 2: Toast the Walnuts
- Toast walnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently until golden and fragrant. Watch carefully to avoid burning.
Step 3: Blend the Ingredients
- Peel skins off cooled roasted peppers and place in food processor. Add toasted walnuts, bread crumbs, olive oil, pomegranate molasses, garlic, lemon juice, Aleppo pepper, ground cumin, and black pepper. Blend until smooth. Taste and adjust seasoning.
Step 4: Serve and Garnish
- Transfer Muhammara to a serving bowl. Drizzle with olive oil and sprinkle with freshly chopped mint. Serve with warm pita bread.
Notes
- If Muhammara is too thick, loosen with extra olive oil or a splash of water.
- For more heat, increase Aleppo pepper or add diced jalapeños.
- Flavors improve after resting for a few hours or overnight in the fridge.
- Store in an airtight container up to 5 days or freeze up to 3 months.
- Substitute walnuts with almonds, pecans, or sunflower seeds for variation.