Muhammara Recipe (Roasted Red Pepper Dip)
This easy Muhammara recipe makes a delicious Muhammara dip with roasted red peppers, walnuts, and warm Middle Eastern spices. Perfect with pita!
Servings: 6 Servings
Calories: 202kcal
Ingredients
- ½ cup walnuts (reserve 1 tablespoon for garnish)
- 1 16 ounce jar fire-roasted red bell peppers (drained)
- 2 garlic cloves
- ½ cup gluten-free bread crumbs
- 1 tablespoon tomato paste
- 1 tablespoon lime juice
- 2 tablespoon pomegranate syrup (aka pomegranate molasses)
- 1 teaspoon Aleppo pepper (or paprika)
- ½ teaspoon ground cumin
- 1 teaspoon sumac
- ½ teaspoon sea salt
- 1 teaspoon crushed red pepper
- 3 tablespoon olive oil
Garnish
- 1 teaspoon olive oil
- 1 teaspoon pomegranat molasses
- 1 tablespoon chopped walnuts
- 2 tablespoon pomegranate seeds (optional)
- 1 tablespoon Italian parsley (chopped)
- 2 teaspoon za'atar
Instructions
- Toast walnuts in a dry pan over low heat until fragrant. Roughly chop the walnuts, then set aside 1 tablespoon for garnish.
- Drain roasted red peppers and add them to a food processor with the toasted walnuts, garlic, breadcrumbs, tomato paste, lime juice, pomegranate syrup, Aleppo pepper, cumin, sumac, salt, crushed red pepper flakes, and 3 tablespoons olive oil.
- Pulse ingredients in the food processor until the muhammara dip is mostly smooth with a slightly chunky consistency.
- Transfer the dip to a serving plate and smooth the surface with the back of a spoon or spatula, or create decorative swirls. For an extra pop of flavor and color, drizzle with olive oil and pomegranate syrup, then garnish with chopped walnuts, pomegranate seeds, and Italian parsley. Sprinkle the edges with za'atar and serve with Middle Eastern pita bread.
Video
Notes
- For the best muhammara, drain red peppers well before blending so the dip doesn't turn out watery.
- Toasting the walnuts brings out their natural flavor and gives the muhammara dip a richer, nuttier taste.
- For the best texture, blend until mostly smooth, but leave a little texture from the walnuts rather than turning it completely silky.
- Let the dip rest for at least 30 minutes before serving so the flavors have time to meld.
- Store leftover Muhammara in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1Serving | Calories: 202kcal | Carbohydrates: 15g | Protein: 3g | Fat: 16g | Sodium: 231mg | Potassium: 121mg | Fiber: 2g | Sugar: 5g
