Description
Muhammara, a rich Syrian roasted pepper dip, brings Mediterranean warmth to appetizer tables with its complex blend of roasted red peppers, walnuts, and pomegranate molasses. Spicy, smoky, and subtly sweet, you’ll savor this silky spread that elevates simple breads and vegetables into a gourmet experience.
Ingredients
Scale
Peppers and Nuts:
- 2 medium red bell peppers (around 1 pound / 454 grams total), or 1.5 cups jarred roasted red peppers, drained
- 0.5 cup (60 grams) walnuts
Spices and Seasonings:
- 1 teaspoon Aleppo pepper flakes
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground cumin
- 0.25 teaspoon granulated sugar
Other Ingredients:
- 1 garlic clove
- Juice from 0.5 small lemon
- 0.5 cup (60 grams) fresh breadcrumbs
- 2 tablespoons (30 milliliters) olive oil
- 2 tablespoons (30 milliliters) pomegranate molasses, plus extra for serving
Instructions
- Carefully char red bell peppers directly over a gas flame or under a broiler until the skin turns completely black and blistered, rotating periodically to ensure even charring.
- Transfer the charred peppers to a sealed bowl or container, allowing them to steam for 10-15 minutes, which will help loosen their skin.
- Gently peel away the blackened skin from the peppers, remove seeds and membranes, then tear the roasted peppers into thin, rustic strips.
- Spread raw walnuts evenly on a baking sheet and toast in a preheated oven at 350°F (175°C) for 8-10 minutes, stirring once halfway through to prevent burning.
- Remove toasted walnuts and allow them to cool slightly, then pulse in a food processor until coarsely chopped, setting aside for garnishing.
- Add roasted pepper strips, minced garlic, fresh lemon juice, breadcrumbs, extra virgin olive oil, pomegranate molasses, ground Aleppo pepper, kosher salt, ground cumin, and a pinch of granulated sugar to the food processor.
- Pulse the mixture until it reaches a smooth yet slightly textured consistency, ensuring ingredients are well combined but not completely pureed.
- Transfer the muhammara to a serving bowl, drizzle with additional pomegranate molasses, and sprinkle the reserved toasted walnut pieces on top as a garnish.
Notes
- Prepare this vibrant Middle Eastern dip when craving a bold, tangy spread bursting with roasted pepper and walnut flavors.
- Roasting peppers directly over flame creates deep, smoky undertones that transform ordinary ingredients into an extraordinary condiment.
- Choose fresh red bell peppers or jarred roasted peppers depending on seasonal availability and time constraints.
- Toasting walnuts intensifies their nutty essence, releasing rich oils that contribute complex depth to the final mixture.
- Adjust spice levels by experimenting with Aleppo pepper quantities, allowing personal heat preferences to guide your culinary adventure.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg