Description
Muhammara is a vibrant and flavorful Middle Eastern roasted red pepper dip made with toasted walnuts, breadcrumbs, garlic, and a tangy hit of pomegranate molasses. This easy-to-make, slightly chunky dip is perfect as a spread or appetizer, offering a delightful combination of smoky, nutty, and sweet-tart flavors.
Ingredients
Roasted Red Pepper
- 1 (16-ounce/450g) jar roasted red bell peppers (OR 3 medium/large red bell peppers) (see Note 1)
Walnut-Breadcrumb Mixture
- 1 cup (112g) walnuts
- ½ cup (40g) panko breadcrumbs, fresh breadcrumbs, or fine breadcrumbs (see Note 2)
Other Ingredients
- 1 fat clove garlic, chopped (or 2 regular sized cloves)
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 2 tablespoons pure pomegranate molasses (see Note 3)
- ½ tablespoon freshly squeezed lemon juice
- 1 to 2 teaspoons Aleppo pepper (1 tsp for mild heat)
- ½ teaspoon ground cumin, more to taste
- 1 teaspoon Diamond Crystal kosher salt (or heaping ½ tsp sea salt)
- 1 small handful fresh mint leaves, chopped or torn (or flat-leaf parsley)
- 1 small handful pomegranate seeds
Instructions
- Prepare the Peppers: Drain the jarred roasted red peppers without rinsing to avoid watering down the dip. Pat them dry with a clean towel to remove excess moisture, then tear into pieces by hand. If using fresh red bell peppers, roast and peel them first as described in Note 1.
- Reserve Walnuts: Set aside 1 or 2 walnuts for garnish and finely chop these reserved walnuts.
- Toast Walnuts and Breadcrumbs: Heat a large frying pan over medium heat. Add walnuts and toast for 3 minutes until fragrant, stirring occasionally. Add breadcrumbs and continue toasting for another 3 minutes until walnuts smell aromatic and breadcrumbs turn golden brown, stirring frequently to prevent burning. Remove from heat.
- Blend Walnut-Breadcrumb Mixture: In a food processor, combine the toasted walnut and breadcrumb mixture with the chopped garlic. Blend until finely ground into small crumbs.
- Add Peppers and Seasonings: Add the drained roasted peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and salt to the food processor.
- Pulse to Desired Consistency: Use the pulse function repeatedly until the dip is mostly smooth with some chunks remaining. Taste and adjust seasoning by adding more pomegranate molasses, lemon juice, or salt if needed. For a fully smooth dip, blend continuously instead of pulsing.
- Serve and Garnish: Transfer the dip to a serving plate, create texture waves with the back of a spoon, and drizzle with additional good-quality olive oil. Garnish with the reserved chopped walnuts, fresh mint leaves (or parsley), and pomegranate seeds before serving.
Notes
- Note 1: If using fresh red bell peppers, roast them under a broiler or on a grill until charred, then peel off skins once cooled to achieve the smoky flavor.
- Note 2: Panko breadcrumbs give a lighter texture, but fresh or fine breadcrumbs also work well.
- Note 3: Pomegranate molasses adds a sweet-tart depth. Substitute with a mix of pomegranate juice reduction and a little sugar if unavailable.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Middle Eastern
