Homemade Muhammara Dip
User Reviews
5
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
8 servings
-
Calories
145 kcal
-
Course
Appetizer
-
Cuisine
Mediterranean
Homemade Muhammara Dip
Description
This Homemade Muhammara Dip combines toasted walnuts, breadcrumbs, and roasted red bell peppers blended into a creamy paste with garlic, cumin, cayenne pepper, and pomegranate molasses for a complex flavor profile. The use of pomegranate molasses introduces a subtle sweet and sour note that complements the smokiness from the peppers.
The walnuts and breadcrumbs may be toasted beforehand to enhance their nuttiness and add depth to the dip. The dip is processed until smooth and chilled before serving, allowing the flavors to meld. Olive oil is drizzled on top with additional walnuts and fresh parsley for garnish, adding texture and freshness to the presentation.
This dip is traditionally enjoyed with pita bread or pita chips, making it a flavorful addition to Middle Eastern mezze spreads or as a snack. If pomegranate molasses is unavailable, lemon juice with a touch of honey can be used as a substitute to mimic its unique profile.
Storing leftovers in an airtight container in the refrigerator extends freshness for about a week, and making the toasting steps ahead saves time on serving day.
Ingredients
- 1 cup walnuts plus more for garnish
- ½ cup breadcrumbs
- 1 ounce roasted red bell peppers drained, jarred
- 1 tablespoon extra virgin olive oil plus extra to garnish
- 1 tablespoon pomegranate molasses
- 1 garlic clove
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ¼ teaspoon salt
- parsley chopped, for garnish
- pita bread for serving, or pita chips
Instructions
- Place all the ingredients in a high speed food processor and pulse until all the ingredients are well incorporated and the mixture looks like a smooth paste.
- Transfer to a small serving bowl and chill before serving. Create swerves with the back of a spoon, drizzle with olive oil and garnish with extra walnuts and chopped parsley. Serve with pita chips, if desired.
Notes
- Toast walnuts and breadcrumbs on stovetop or in oven for enhanced flavor before blending.
- If pomegranate molasses is unavailable, substitute with lemon juice and a teaspoon of honey to replicate the sweet-tart taste.
- Store leftovers in an airtight container in the fridge for up to 5-7 days to maintain freshness.
- Use peeled or jarred roasted red bell peppers; roasting fresh peppers intensifies the smoky flavor and reduces moisture.
- If allergic to walnuts, almonds or pecans may work as alternatives, but flavor will vary.
- A food processor blends ingredients most effectively, though a blender can be used with extra scraping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 145kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 125mg | 5% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
