Muhammara Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/muhammara-recipe/
