Muhammara Recipe
This easy and delicious Muhammara Recipe is flavorful, made with roasted red peppers, walnuts and pomegranate molasses. It's so flavorful!
Servings 4 -6 people
Calories 360kcal
Ingredients
For the dip
- 5 medium-large red bell peppers, divided
- 1 cup walnuts, toasted
- 1/2 cup breadcrumbs
- 1 large garlic clove (or 2 small)
- 3 tbsp extra-virgin olive oil
- 2 tbsp pomegranate molasses
- 1 tsp lemon juice
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp chili flakes
- 1/2 tsp sumac
For the topping
- 1/3 cup chopped walnuts, toasted
- 1 tbsp minced fresh mint
- 1 tbsp extra-virgin olive oil
- 1/4 tsp sumac
For serving
- 3-4 pitas (use our fluffy pita recipe)
Instructions
Roast the peppers
- Preheat the oven to 425F. Line a large baking sheet with parchment paper. Cut the peppers in half, remove the seeds and stems. Place the peppers cut-side down on the baking sheet and roast for 35-40 minutes or until the peppers’ skin is turning dark and blackened.
- Once the peppers are roasted, add to a bowl and cover with plastic wrap for 10 minutes, until the peppers are very soft. Then use your hands to peel the skin off the peppers. Set aside 3 roasted red peppers for the dip and 2 for the topping.
Make the dip
- Add 2 roasted red peppers to the food processor and pulse until you get very small pieces. Remove it all to a small bowl and set aside (you'll use this as a part of the topping).
- Heat a frying pan over medium heat. When the pan is hot, add 1 cup walnuts and cook for 3-5 minutes, stirring occasionally, until fragrant. Set aside in a bowl to cool for a few minutes.
- To a food processor, add the toasted walnuts, breadcrumbs and garlic clove and pulse until you get fine crumbs.
- Next add 3 roasted red peppers, pomegranate molasses, olive oil, lemon juice, cumin, salt, chili flakes and sumac. Pulse until combined and creamy - the dip will have some texture.
Assemble the dip
- Toast the ⅓ cup chopped walnuts in a pan for a few minutes until fragrant.
- Spread the dip in a low bowl or on a plate.
- Top the dip with the reserved chopped roasted red peppers, toasted chopped walnuts, minced fresh mint, 1 tbsp olive oil and 1/4 tsp sumac. Serve with fresh pitas for dipping.
Video
Notes
- Roast the red peppers ahead of time and store in the fridge until ready to make and assemble the dip.
- Serve with pitas and fresh vegetables for dipping like cucumber and carrots.
- If you love this recipe, try our Spicy Greek Feta Dip (Tirokafteri) which also uses roasted red peppers!
Nutrition
Calories: 360kcal | Carbohydrates: 21.8g | Protein: 6.3g | Fat: 29.5g | Saturated Fat: 3.4g | Polyunsaturated Fat: 13.8g | Monounsaturated Fat: 10.8g | Sodium: 289.7mg | Fiber: 4.4g | Sugar: 10.7g
