Description
Muhammara is a thick, savory dip from Syria made with roasted red peppers, walnuts, and pomegranate molasses. It is rich, slightly sweet, and has a hint of heat.
Ingredients
Scale
- 3 large red bell peppers
- 1 cup walnuts, toasted
- 1/2 cup breadcrumbs (panko or fresh)
- 3 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
Instructions
- Roast the red peppers: place them on a baking sheet under a broiler or over a gas flame. Turn occasionally until skin is charred black all over. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Peel off the blackened skin, remove stems and seeds. Pat peppers dry with paper towels.
- In a food processor, combine the roasted peppers, walnuts, breadcrumbs, pomegranate molasses, olive oil, garlic, cumin, Aleppo pepper, salt, and lemon juice.
- Pulse until smooth but still with some texture. Scrape down sides as needed.
- Taste and adjust salt, lemon, or heat. If too thick, add a tablespoon of water.
- Transfer to a serving bowl. Drizzle with olive oil and garnish with a few walnut halves. Serve with pita bread or fresh vegetables.
Notes
- For a smokier flavor, roast peppers over a gas flame.
- You can use jarred roasted red peppers in a pinch – drain and pat dry well.
- Pomegranate molasses is essential for authentic taste; substitute with balsamic glaze if needed.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Blended
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 70
- Sugar: 3g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg