Description
Muhammara is a vibrant Middle Eastern red pepper and walnut dip that balances smoky roasted peppers with tangy pomegranate molasses, aromatic spices, and crunchy walnuts. Perfect as an appetizer or spread, this recipe combines fresh roasted vegetables, nuts, and bold flavors into a luscious, velvety dip.
Ingredients
Scale
Vegetables
- 4 red bell peppers
- 1 large onion
- 2 vine tomatoes
- 3 cloves garlic
Wet Ingredients & Seasoning
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- 2 twists of black pepper (optional)
- 2 tablespoons pomegranate molasses (substitute: balsamic vinegar)
Nuts & Garnish
- 1 cup walnuts
- ½ to 1 cup breadcrumbs
- ½ cup pomegranate seeds
- 1 tablespoon flat-leaf parsley, chopped
Instructions
- Roast the Vegetables: Begin by roasting the red bell peppers, onion, and vine tomatoes either in a preheated oven at 400°F (200°C) or over an open flame until the skins blister and blacken. This process should take about 20-25 minutes and will give the peppers a smoky, rich flavor. Once roasted, place them in a bowl and cover with plastic wrap to steam for 10 minutes, making peeling easier.
- Prepare the Garlic and Walnuts: While the vegetables roast, pulse the walnuts in a food processor until they reach a coarse texture but are not fully ground. Mince the garlic finely or add it to the food processor for blending later.
- Peel and Chop Vegetables: Remove the skins from the roasted peppers, onion, and tomatoes. Discard seeds from peppers and core the onion if necessary. Roughly chop the peeled vegetables to facilitate blending.
- Blend the Dip: Combine the peeled roasted vegetables, garlic, tomato paste, cumin, red pepper flakes, salt, and black pepper in a food processor. Pulse until combined. Slowly add the olive oil and pomegranate molasses while blending to create a smooth texture. Add the walnuts and breadcrumbs gradually to achieve your desired consistency, pulsing until well incorporated but still slightly textured.
- Adjust Seasonings and Serve: Taste the muhammara and adjust the salt, pepper, or pomegranate molasses according to preference. Transfer the dip to a serving bowl, drizzle with a little extra olive oil if desired, and garnish with fresh pomegranate seeds and chopped flat-leaf parsley before serving. Enjoy with warm pita bread or fresh vegetables.
Notes
- Roasting the peppers over an open flame adds authentic smoky flavor, but an oven broiler works as well.
- If pomegranate molasses is unavailable, balsamic vinegar is a suitable substitute but will alter the flavor slightly.
- The amount of breadcrumbs can be adjusted to control the thickness of the dip; add gradually.
- This dip can be made ahead and refrigerated for up to 3 days. Bring to room temperature before serving.
- For a smoother texture, blend longer; for chunkier, pulse briefly.
Keywords: Muhammara, red pepper dip, walnut dip, Middle Eastern appetizer, pomegranate molasses dip, roasted red pepper recipe