Description
Muhammara is a flavorful and vibrant Syrian dip made from roasted red bell peppers, toasted walnuts, and pomegranate molasses. This recipe features a smoky char from roasting the peppers, balanced by the tangy sweetness of pomegranate molasses and a hint of spice from Aleppo pepper flakes. Perfect for serving as an appetizer or side, it offers a delicious and healthy Mediterranean flavor.
Ingredients
Scale
Vegetables & Nuts
- 3 large red bell peppers
- 1 cup plus 1 tablespoon walnuts, divided
- 3 cloves garlic, peeled
Wet Ingredients
- 3 tablespoons pomegranate molasses, plus additional for garnish
- 2 tablespoons olive oil
- 1 tablespoon freshly-squeezed lemon juice
Spices & Seasonings
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon Aleppo pepper flakes (or other red pepper flakes)
Other
- 1/2 cup bread crumbs
Instructions
- Preheat and Prepare for Roasting: Turn the oven broiler on and place an oven rack in the upper third of your oven.
- Toast Walnuts: In a small skillet over medium-low heat, toast the walnuts for 10 minutes until fragrant and lightly browned. Remove and set aside.
- Roast the Red Peppers: Place whole red bell peppers on a baking sheet and roast under the broiler for 15 minutes, flipping halfway through, until the skins are charred on both sides.
- Steam the Peppers: Remove the peppers from the oven and immediately place them in a sealed paper bag or airtight container for 10 minutes to trap steam. This softens the skins for easy peeling.
- Combine Initial Ingredients: Place 1 cup of the toasted walnuts, pomegranate molasses, olive oil, garlic, lemon juice, cumin, salt, and Aleppo pepper flakes into a food processor. Pulse to roughly combine.
- Peel and Seed Peppers: Remove each pepper from the bag, discard stems and seeds, then gently peel off and discard the charred skin.
- Blend Muhammara: Add the peeled peppers to the food processor and blend until smooth. Add bread crumbs and pulse to combine. Adjust texture by adding more bread crumbs if too loose or olive oil and lemon juice if too thick.
- Serve and Garnish: Spread the muhammara into a serving bowl. Drizzle with extra pomegranate molasses and garnish with pomegranate seeds and the reserved 1 tablespoon chopped walnuts.
Notes
- Roasting and steaming the peppers is essential to getting a smoky flavor and smooth texture.
- Aleppo pepper flakes add mild heat and fruity notes, but you can substitute with other red chili flakes.
- Adjust bread crumbs and olive oil quantities based on desired consistency.
- Serve muhammara chilled or at room temperature with pita bread, crackers, or fresh vegetables.
- This dip can be refrigerated in an airtight container for up to 5 days.
