Muhammara Recipe

Introduction

Mohammed is a vibrant Middle Eastern red pepper and walnut dip packed with smoky, sweet, and tangy flavors. It’s a versatile dish that makes a perfect appetizer or snack paired with warm pita bread. Easy to prepare, it brings a delicious burst of color and taste to any table.

Ingredients

• 4 red bell peppers
• 1 large onion
• 2 vine tomatoes
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• ½ teaspoon red pepper flakes
• 1 cup walnuts
• 2 tablespoons pomegranate molasses (substitute balsamic vinegar if needed)
• ½ to 1 cup breadcrumbs
• 1 teaspoon salt
• 2 twists black pepper (optional)
• ½ cup pomegranate seeds
• 1 tablespoon flat-leaf parsley (chopped)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Quarter the red bell peppers and vine tomatoes, and cut the large onion into six pieces. Place all vegetables on a baking tray, drizzle with 2 tablespoons of extra virgin olive oil, season with 1 teaspoon salt and optional black pepper, and arrange in a single layer without much overlap.
2. Step 2: Bake the vegetables for 30 to 40 minutes, or until they are slightly charred on the outside. Once done, peel off the bell pepper skins as they should come off easily.
3. Step 3: While the vegetables roast, heat 1 tablespoon olive oil in a small skillet. Add grated garlic, tomato paste, cumin, and red pepper flakes. Sauté for about 3 minutes until fragrant.
4. Step 4: In a blender or food processor, combine the roasted bell peppers, tomatoes, onions, sautéed tomato paste mixture, walnuts, and pomegranate molasses. Pulse until creamy and well blended.
5. Step 5: If the mixture feels too liquid, gradually add ½ to 1 cup of breadcrumbs until it thickens to your desired consistency.
6. Step 6: Taste and adjust the seasoning with additional salt or pomegranate molasses if needed. Spread the muhammara on a serving platter and drizzle with extra olive oil. Garnish with pomegranate seeds and chopped parsley.
7. Step 7: Serve immediately with warm pita bread for dipping.

Tips & Variations

• For a smokier flavor, you can roast the vegetables over an open flame or grill them instead of baking.
• Swap pomegranate molasses with balsamic vinegar if you prefer a subtler sweetness.
• Add a pinch of smoked paprika to enhance the smoky notes.
• Use gluten-free breadcrumbs or oats to make this recipe gluten-free.

Storage

Store muhammara in an airtight container in the refrigerator for up to 4 days. Before serving, bring it to room temperature and stir well. Reheat gently if preferred, but this dip is often enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make muhammara ahead of time?

Yes, muhammara actually tastes better after the flavors have had time to meld. Prepare it a day in advance and refrigerate for best results.

What can I serve muhammara with besides pita bread?

Besides pita, muhammara is great with fresh vegetables, crackers, grilled meats, or spread on sandwiches for added flavor.

Muhammara Recipe

Print Recipe

★★★★★

4.6 from 113 reviews

Muhammara is a vibrant Middle Eastern dip made from roasted red bell peppers, walnuts, and pomegranate molasses, delivering a smoky, sweet, and tangy flavor. This recipe involves roasting fresh vegetables, blending them with aromatic spices and nuts, and serving the creamy, nutrient-rich dip garnished with pomegranate seeds and parsley. Perfect as an appetizer or condiment with warm pita bread.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: About 2 cups (serves 6 as an appetizer) 1x
• Category: Dip
• Method: Roasting
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 4 red bell peppers, quartered
• 2 vine tomatoes, quartered
• 1 large onion, cut into 6 pieces
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 2 twists black pepper

Flavor Base

• 1 tablespoon olive oil
• 3 cloves garlic, grated
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• ½ teaspoon red pepper flakes

Blend Ingredients

• 1 cup walnuts
• 2 tablespoons pomegranate molasses (substitute: balsamic vinegar)
• ½ to 1 cup breadcrumbs (to thicken as needed)

Garnish

• ½ cup pomegranate seeds
• 1 tablespoon flat-leaf parsley, chopped

Instructions

1. Roast Vegetables: Preheat the oven to 400°F (200°C). Arrange the quartered red bell peppers, quartered tomatoes, and cut onion pieces on a baking tray. Drizzle with 2 tablespoons of extra virgin olive oil, season with 1 teaspoon salt and a couple of twists of black pepper. Spread them out in a single layer with minimal overlapping. Bake for 30 to 40 minutes until the vegetables are slightly charred. Once roasted, peel off the skin from the bell peppers where it loosens easily.
2. Prepare Flavor Base: While the vegetables roast, heat 1 tablespoon of olive oil in a small skillet. Add the grated garlic, tomato paste, cumin, and red pepper flakes. Sauté on medium heat for about 3 minutes or until the mixture becomes fragrant with the aroma of spices.
3. Blend Ingredients: In a food processor or blender, combine the tomato paste mixture, roasted bell peppers, tomatoes, onions, 1 cup of walnuts, and 2 tablespoons of pomegranate molasses. Pulse until the mixture reaches a creamy and smooth consistency. If the dip is too liquid, gradually add ½ to 1 cup of breadcrumbs to thicken it to your desired texture.
4. Serve: Taste the muhammara and adjust salt and molasses levels as preferred. Transfer the dip onto a serving platter, drizzle with extra virgin olive oil, then sprinkle the pomegranate seeds and chopped parsley on top. Serve warm alongside fresh pita bread.

Notes

• Pomegranate molasses adds a distinctive tangy sweetness but can be substituted with balsamic vinegar if unavailable.
• Removing the bell pepper skin after roasting is essential to avoid bitterness and improve texture.
• Adjust breadcrumbs to control the dip’s thickness according to your preference.
• Muhammara can be made ahead and refrigerated for up to 3 days; flavors improve after resting.
• Serve it as a dip with pita bread, fresh vegetables, or as a spread on sandwiches.

Keywords: Muhammara, roasted red pepper dip, Middle Eastern dip, walnut dip, pomegranate molasses, vegetarian appetizer