Muhammara (Roasted Red Pepper Dip)
User Reviews
5
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Prep Time
9 mins
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Cook Time
6 mins
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Total Time
15 mins
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Servings
8
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Calories
189 kcal
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Course
Appetizer, Condiments
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Cuisine
Middle Eastern, Syrian
Muhammara (Roasted Red Pepper Dip)
Description
This Muhammara recipe involves using either jarred or freshly roasted red bell peppers, which are drained and dried to reduce moisture. Toasted walnuts and panko breadcrumbs are combined and processed with chopped garlic to form a fine crumb base. The peppers and seasonings such as olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and kosher salt are then pulsed into the mixture, resulting in a dip with rich nutty and bright tangy flavors balanced by mild heat.
The dip has a pleasant texture from the ground walnuts and breadcrumbs, enhanced by the aromatic spices and the unique sweetness and tartness of pomegranate molasses. It can be served garnished with chopped walnuts, fresh herbs like mint or parsley, and pomegranate seeds, adding visual appeal and fresh notes.
If using fresh peppers, roasting them involves charring skin until softened before peeling. The recipe notes alternate options to make it gluten-free by altering or omitting breadcrumbs. Good quality pure pomegranate molasses is key to the authentic flavor.
Ingredients
- 1 (16-ounce/450g) jar red bell peppers see Note 1, roasted or 3 medium/large
- 1 cup (112g) walnuts
- ½ cup (40g) panko breadcrumbs see Note 2, or fresh breadcrumbs, or fine breadcrumbs
- 1 fat clove garlic chopped (or 2 regular sized cloves
- 3 tablespoons extra virgin olive oil more for drizzling
- 2 tablespoons pomegranate molasses see Note 3, pure
- ½ tablespoon lemon juice freshly squeezed
- 1 to 2 teaspoons Aleppo pepper (1 tsp for mild heat)
- ½ teaspoon ground cumin more to taste
- 1 teaspoon kosher salt or heaping ½ tsp sea salt, Diamond Crystal brand
For serving (optional)
- 1 small handful mint chopped or torn (or flat-leaf parsley, fresh leaves
- 1 small handful pomegranate seeds
Instructions
- Drain the jarred roasted red peppers but do not rinse, as it can water down the dip. Pat dry peppers with a clean towel to remove as much moisture as you can, then tear them into pieces with your hands. If using fresh bell peppers, see Note 1.
- Set aside 1 or 2 walnuts for the garnish and finely chop them.
- Heat a large frying pan over medium heat. Once hot, add the walnuts and toast for 3 minutes or until fragrant, stirring occasionally. Now add the breadcrumbs and toast for 3 more minutes, or until walnuts are aromatic and breadcrumbs are golden brown, stirring frequently (don’t walk away–the breadcrumbs will burn). Take off the heat.
- In a food processor, combine the walnut-breadcrumb mixture and the chopped garlic. Blend until everything is broken down in fine crumbs.
- To the food processor, add the drained roasted peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and salt.
- Use the pulse function and pulse repeatedly until the dip is mostly smooth but still a bit chunky. Taste, adding more pomegranate molasses or lemon for tang, or salt to season.Note: If you prefer an entirely smooth consistency, use the blend function and blend until smooth.
- Transfer the dip to a serving plate and use the back of a spoon to create waves in the dip. Drizzle some good-quality olive oil on top, garnish with reserved finely chopped walnuts and optional toppings, such as fresh mint and pomegranate seeds.
Notes
- If using fresh red bell peppers, roast at 450ºF until skins are charred and peppers soften, then steam and peel for best results.
- To keep the dip gluten free, use gluten-free breadcrumbs, omit breadcrumbs, or add extra walnuts as a substitute.
- Use high-quality, pure pomegranate molasses without added sugars for authentic flavor balance.
- Roasted peppers can be stored refrigerated for 5 to 6 days if made in advance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 2.8g | 6% |
| Fat | 14.7g | 23% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 7.17g | 42% |
| Monounsaturated Fat | 5.39g | 27% |
| Sodium | 354.2mg | 15% |
| Potassium | 66.51mg | 1% |
| Fiber | 1.1g | 4% |
| Sugar | 4.2g | 8% |
| Vitamin A | 0.37IU | 0% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 20.67mg | 2% |
| Iron | 0.71mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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