Muhammara Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
176 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Muhammara Recipe
Description
The recipe begins by roasting red bell peppers under a broiler until their skins char, then steaming them under plastic wrap to loosen the skins for peeling—though the skins can be retained for a smokier taste. Crushed crackers add thickness, and walnuts provide texture and a rich, nutty base after light roasting. Scallions contribute freshness, while the olive oil and pomegranate molasses create a smooth, slightly sweet and tart consistency.
Spices such as paprika, cumin, cayenne, and salt balance the dip with warmth and mild heat. The dip’s texture combines smoothness from pureeing with small bits from nuts and crackers. Muhammara works well as an appetizer or spread on bread and pairs nicely with Mediterranean dishes.
This recipe makes about 1 1/2 cups, suitable for around six servings. It stores refrigerated in an airtight container for up to three days. Breadcrumbs can substitute for crackers if needed, and swapping sweet paprika for smoked paprika increases smokiness.
Ingredients
- 2 bell pepper medium-sized, red
- ½ cup walnuts lightly roasted
- ⅓ cup crackers any type of lean cracker can be used*
- 3 scallions chopped (both green and white parts)
- ¼ cup extra virgin olive oil
- 1 ½ tablespoons pomegranate molasses
- 4 teaspoons lemon juice freshly squeezed
- 1 ½ teaspoons paprika
- 1 teaspoon cumin ground
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
Instructions
- To roast the bell peppers: Line a rimmed baking sheet with parchment paper. Slice the tops of the bell peppers and remove the stems from the tops. Using a paring knife (or a spoon) take out the core. Cut the bell pepper into three pieces. Place them on the sheet pan skin side up.
- Adjust oven rack 3 to 4 inches from the broiler element (or at the top rack) and heat broiler. Broil until the skin is well charred, 10 minutes. Be sure to rotate the sheet pan halfway through.
- Place the now-charred peppers in a bowl, cover with plastic wrap and let it steam for 10 minutes. At this point, it is up to you to whether or not remove the skin. If you like the charred flavor, feel free to keep the skins on. If not remove and discard them. You should end up with approximately 1 cup of roasted bell peppers.
- Place crackers into a ziplock bag and crush them with a rolling pin.
- Place roasted peppers, walnuts, cracker crumbs, scallions, olive oil, pomegranate molasses, lemon juice, paprika, ground cumin, salt, and cayenne pepper into the bowl of a foods processor.
- Process until pureed, 15-20 seconds scraping down the sides of the bowl halfway through processing.
- Transfer to a bowl and serve with crackers, pita bread, and/or crudites.
Notes
- This recipe yields about 1 1/2 cups, suitable for serving 6 as an appetizer or dip.
- Store muhammara in an airtight container in the refrigerator for up to three days.
- If crackers are unavailable, substitute 1/4 cup plain breadcrumbs traditionally used in muhammara.
- Use smoked paprika in place of sweet paprika to enhance smoky flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 227mg | 9% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1358IU | 27% |
| Vitamin C | 55mg | 61% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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