Muhammara Recipe (Roasted Red Pepper Dip)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
6 people
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Calories
201 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Middle Eastern
Muhammara Recipe (Roasted Red Pepper Dip)
Description
This recipe begins by roasting red bell peppers at 425°F until the skins blister evenly, then steaming them in a covered bowl to loosen the peel. The peeled and seeded peppers are then processed in a food processor with toasted walnuts, garlic, tomato paste, bread crumbs, and pomegranate molasses, which adds a fruity sweetness and acidity. Spices including Aleppo pepper, sumac, sugar, salt, and optional cayenne pepper create a layered flavor.
Blending results in a smooth paste that balances smoky roasted pepper sweetness with tartness and warmth from the spices and molasses. This dip works well served at room temperature, alongside pita or fresh vegetables, or as a spread in sandwiches.
For longer storage, keep the muhammara refrigerated in a sealed container for up to a week. A thin layer of olive oil on top helps preserve freshness and prevent oxidation. Bringing the dip to room temperature before serving improves its texture and taste.
Ingredients
- 2 bell pepper red
- 4 tbsp extra virgin olive oil divided
- 1/4 lb walnuts shelled toasted
- 1 garlic roughly chopped, clove
- 2 1/2 tbsp tomato paste
- 3/4 cup bread crumbs
- 2 tbsp pomegranate molasses
- 1 tsp Aleppo pepper
- 1/2 tsp sugar
- 1 tsp sumac
- 1/2 tsp salt
- 1/2 tsp cayenne pepper optional
Instructions
- Preheat the oven to 425 degrees F.
- Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.
- Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.
- Now in the bowl of a large food processor, combine the roasted red pepper strips with 3 tbsp extra virgin olive oil, garlic, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste.
- Transfer to a serving bowl. You may cover the muhammara and refrigerate, but be sure to bring the dip to room temperature before serving.
- When ready to serve, top the dip with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh parsley, if you like. Serve with pita bread or pita chips. Enjoy!
Notes
- Store refrigerated in an airtight container up to one week.
- Cover the surface with a thin layer of extra virgin olive oil to maintain freshness.
- Bring to room temperature before serving for best flavor and texture.
- Pomegranate molasses and Aleppo-style pepper impact flavor; sourcing quality ingredients improves results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 21.5g | 7% |
| Protein | 5.5g | 11% |
| Fat | 22.6g | 35% |
| Saturated Fat | 2.6g | 13% |
| Potassium | 267.6mg | 6% |
| Fiber | 3.1g | 12% |
| Vitamin A | 1511.8IU | 30% |
| Vitamin C | 52.5mg | 58% |
| Calcium | 48.4mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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