Muhammara (Roasted Red Pepper Dip)

Name: Muhammara (Roasted Red Pepper Dip)
Prep time: 9 min
Cook time: 6 min
Total time: 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 450 g Roasted Red Bell Peppers; 112 g Walnuts; 40 g Panko Breadcrumbs; 1 clove Garlic; 3 tbsp Extra Virgin Olive Oil; 2 tbsp Pomegranate Molasses; ½ tbsp Lemon Juice; 1 tsp Aleppo Pepper; ½ tsp Ground Cumin; 1 tsp Kosher Salt; 1 handful Fresh Mint Leaves; 1 handful Pomegranate Seeds

MIDDLE EASTERN·VEGSource

A quick and flavorful roasted red pepper and walnut dip with sweet, smoky, and tangy notes.

15m4Servings

Nutrition

388kcal

7gProtein

22gCarbs

31gFat

High Fiber

Ingredients

Roasted Red Bell Peppers

450 g

Walnuts

112 g

Panko Breadcrumbs

40 g

Garlic

1 clove

Extra Virgin Olive Oil

3 tbsp

Pomegranate Molasses

2 tbsp

Lemon Juice

½ tbsp

Aleppo Pepper

mild heat

1 tsp

Ground Cumin

½ tsp

Kosher Salt

To taste

1 tsp

Fresh Mint Leaves

Optionalchopped or torn

1 handful

Pomegranate Seeds

Optional

1 handful

Equipment

Food Processor

Instructions

1Prepare Ingredients

Drain and Dry Peppers

Drain the jarred roasted red peppers, but do not rinse. Pat them dry with a clean towel to remove excess moisture. Tear the peppers into pieces.

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 toast for another 3 minutes until golden brown and aromatic, stirring frequently. Remove from heat.

Chop Walnuts for Garnish

Set aside 1 or 2 walnuts for garnish and finely chop them.

2Make the Muhammara

Combine Dry Ingredients and Garlic

In a food processor, combine the toasted walnut-breadcrumb mixture and the chopped garlic. Blend until finely crumbled.

Add Wet Ingredients

Add the drained roasted red peppers, olive oil, pomegranate molasses, lemon juice, Aleppo pepper, cumin, and salt to the food processor.

Process Dip

Pulse repeatedly until the dip is mostly smooth but still slightly chunky. Taste and adjust seasoning with more pomegranate molasses, lemon juice, or salt as needed. For a smoother consistency, blend until smooth.

3Serve

Plate and Garnish

Transfer the muhammara to a serving plate. Create waves in the dip with the back of a spoon. Drizzle with olive oil and garnish with the reserved chopped walnuts, fresh mint, and pomegranate seeds.

Tips

Using good-quality, 100% pure pomegranate molasses is essential for the authentic flavor of muhammara.

If you don't have Aleppo pepper, a mix of sweet paprika and a pinch of cayenne pepper can be substituted.

For a gluten-free version, use gluten-free breadcrumbs, omit them entirely, or replace with extra walnuts.

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