Muhammara Recipe - Roasted Red Pepper Dip
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
209 kcal
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Course
Appetizer, Condiments
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Cuisine
Middle Eastern
Muhammara Recipe - Roasted Red Pepper Dip
Description
This Muhammara recipe features roasted red bell peppers combined with toasted walnuts and a distinctive Aleppo spice blend. The roasting imparts a smoky depth to the red peppers while steaming them softens the skins for easy removal and smooth blending. The use of pomegranate molasses balances the dip with fruity acidity and sweetness, complementing the paprika and garlic. Bread crumbs incorporated into the mixture create a creamy yet textured consistency that holds well for spreading or dipping.
Flavored with olive oil, lemon juice, garlic, and kosher salt, the dip carries a vibrant and slightly spicy profile from the Aleppo spice. Toasting the walnuts enhances their flavor and contributes a pleasant crunch contrasting the soft pepper base. This slow blending in a food processor avoids overprocessing to preserve texture.
Muhammara can be served as an appetizer with warm pita or crusty bread, or as part of a mezze platter. Its complex flavors also make it a good accompaniment for grilled meats or vegetables, adding a flavorful, nuanced element to meals.
For best results, toast the walnuts just after roasting the peppers using the same oven heat and allow them to cool before use. Pomegranate molasses can be homemade by simmering reduced pomegranate juice until thickened. Garnishes like pomegranate seeds or fresh herbs add brightness at serving.
Ingredients
- 3 bell pepper large, red
- 1 cup walnuts toasted
- 1 tablespoon olive oil extra virgin
- 1 tbsp Aleppo spice blend or another mild spice blend such as harissa
- ½ lemon juice of
- 1 garlic minced, clove
- 1 teaspoon paprika
- 2 tablespoon pomegranate molasses
- kosher salt
- ½ cup bread crumbs gluten free
Instructions
- Preheat oven to 450°
- Put whole peppers on a lightly oiled baking sheet, not touching
- Roast peppers 20 minutes, turning a couple of times
- Remove peppers from oven and put into a bowl with a lid (I use a plate), or cover with foil
- Allow the peppers to steam 10 minutes, then remove the cover and let them cool
- In a food processor, add the olive oil, spice mix, lemon juice, garlic, paprika, pomegranate molasses, and salt. Pulse to blend
- Add the cooled peppers and the walnuts to the food processor and pulse until the mixture is a texture that you like. (Don't over process)
- Add the breadcrumbs, and pulse again until blended
- Transfer the muhammara to a bowl. Garnish with a drizzle of pomegranate molasses
Notes
- Toast walnuts in the oven immediately after roasting peppers to use residual heat efficiently and enhance flavor.
- Pomegranate molasses can be homemade by boiling and reducing pomegranate juice until thick and syrupy, then cooled.
- Garnish the muhammara with pomegranate seeds, chopped walnuts, or fresh herbs like parsley or mint for added texture and color.
- Using gluten-free breadcrumbs keeps this recipe suitable for gluten-sensitive diets without affecting taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 209kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 42mg | 2% |
| Potassium | 241mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2027IU | 41% |
| Vitamin C | 81mg | 90% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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