Description
Muhammara is a flavorful Syrian roasted red pepper and walnut dip that combines smoky, sweet, and tangy flavors. This easy-to-make appetizer features charred red bell peppers blended with toasted walnuts, pomegranate molasses, garlic, and spices, resulting in a rich and creamy spread perfect for serving with pita bread or fresh vegetables.
Ingredients
Scale
Main Ingredients
- 3 large red bell peppers
- 1 cup plus 1 tablespoon walnuts, divided
- 3 tablespoons pomegranate molasses, additional for garnish
- 2 tablespoons olive oil
- 3 cloves garlic, peeled
- 1 tablespoon freshly-squeezed lemon juice
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon Aleppo pepper flakes (or other red pepper flakes)
- 1/2 cup bread crumbs
Instructions
- Preheat and prepare oven: Turn the oven broiler on and position an oven rack in the upper third of the oven for optimal roasting heat.
- Toast walnuts: Place 1 cup of walnuts in a small skillet over medium-low heat and toast them for about 10 minutes until fragrant and lightly browned, stirring occasionally to avoid burning.
- Roast red peppers: Arrange whole red bell peppers on a baking sheet and roast under the broiler for 15 minutes, turning halfway through to ensure both sides are evenly charred and blistered.
- Steam peppers: Immediately transfer the hot peppers to a sealed paper bag or large airtight container and let them steam for 10 minutes. This softens the skin, making it easier to peel off.
- Combine initial ingredients: In a food processor, add the toasted 1 cup walnuts, pomegranate molasses, olive oil, garlic cloves, lemon juice, cumin, kosher salt, and Aleppo pepper flakes. Pulse several times to roughly combine the flavors.
- Prepare peppers: Remove peppers from the steaming container one at a time; discard stems and seeds, then gently peel off the softened skin and discard it.
- Blend mixture: Add the peeled peppers to the food processor and blitz until smooth and creamy. Then add bread crumbs and pulse until fully combined. Adjust texture by adding more bread crumbs if too loose or a little olive oil and lemon juice if too thick.
- Serve: Transfer the muhammara to a serving bowl, drizzle extra pomegranate molasses on top, and garnish with pomegranate seeds and the reserved 1 tablespoon chopped walnuts for crunch and color.
Notes
- For a smokier flavor, you can char the peppers directly over a gas flame if available.
- If pomegranate molasses is unavailable, a mixture of pomegranate juice reduced with a little sugar or balsamic vinegar can be a substitute.
- Adjust the Aleppo pepper flakes to your spice preference; omit for a milder dip.
- Muhammara is best served at room temperature along with warm pita bread or fresh vegetable crudités.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
