Description
Roasted red peppers and toasted walnuts blended with pomegranate molasses, Aleppo pepper, cumin and olive oil. Syria’s most celebrated dip, smoky, sweet, nutty and slightly tart. Ready in 20 minutes.
Ingredients
For the dip:
- 3 large red bell peppers, or 1 cup (7 oz) jarred roasted red peppers, drained and patted dry
- 1 cup walnut halves, toasted
- 2 tablespoons pomegranate molasses
- 1 tablespoon Aleppo pepper flakes, or 2 teaspoons sweet paprika plus ½ teaspoon cayenne
- 1 teaspoon ground cumin
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil — plus extra for serving
- 3 tablespoons plain breadcrumbs
- ½ teaspoon salt
- 1 teaspoon sugar, optional
To serve:
- Extra olive oil for drizzling
- Small handful of roughly crushed walnuts
- Pinch of Aleppo pepper flakes
- Pomegranate seeds, optional
- Warm flatbread or pita
Instructions
1- Roast the peppers. Place whole red peppers directly over a gas flame or under a broiler on the highest setting. Turn every 2–3 minutes until completely blackened on all sides, about 10–12 minutes total. Place in a bowl, cover tightly with plastic wrap and rest 10 minutes. Peel under running water, remove stems and seeds.
2- Toast the walnuts. Place in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until golden and fragrant. Cool slightly before blending.
3- Blend. Add the roasted peppers, toasted walnuts, pomegranate molasses, Aleppo pepper, cumin, lemon juice, breadcrumbs and salt to a food processor. Pulse 6–8 times until the mixture is rough and slightly chunky, not a smooth purée. Taste and adjust seasoning now before the oil goes in.
4- Add the olive oil. With the processor running, drizzle in the 2 tablespoons of olive oil in a thin stream. Pulse 2–3 more times until just combined.
5- Serve. Spoon into a wide shallow bowl, create a swirl with the back of a spoon, drizzle generously with olive oil and scatter crushed walnuts, a pinch of Aleppo pepper and pomegranate seeds over the top. Serve with warm flatbread or pita.
Notes
Muhammara improves after 30 minutes at room temperature, make it before guests arrive and leave it on the counter. The flavors settle and deepen in a way they do not straight from the food processor.
Keeps refrigerated up to 5 days. Bring to room temperature before serving, cold muhammara loses its texture and the olive oil congeals on the surface.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer / Dip / Mezze
- Cuisine: Middle Eastern
Nutrition
- Calories: 185 kcal
- Sugar: 5g
- Sodium: 195mg
- Fat: 16g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g