Muhammara is a rich, smoky, and slightly sweet Middle Eastern dip that beautifully blends the flavors of roasted red peppers, toasted walnuts, and a hint of spice. This versatile dip can be used as a spread, a dip for pita bread or veggies, or as part of a mezze platter. Whether you're looking to elevate your appetizer spread or enjoy a healthier snack, Muhammara is the perfect addition to your culinary repertoire.
Why You’ll Love This Recipe
Muhammara is incredibly flavorful, combining the smokiness of roasted peppers, the nuttiness of walnuts, and a delightful tang from pomegranate molasses. The recipe is simple to prepare, requiring just a handful of ingredients, yet the result is a dip that's both unique and delicious. It’s perfect for any occasion—whether as a light snack, part of a larger mezze spread, or an accompaniment to roasted meats. Plus, it’s vegan, gluten-free, and packed with nutrients.
Ingredients
- 3 large red bell peppers
- 1 cup walnuts, toasted
- ¼ cup breadcrumbs (or gluten-free breadcrumbs)
- 2 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon lemon juice
- Salt and pepper, to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 400°F (200°C). Place the red peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
- Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with a plate or plastic wrap and let them steam for 10 minutes to loosen the skins.
- Peel off the skins, remove the seeds, and set the roasted peppers aside.
- In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, olive oil, pomegranate molasses, garlic, cumin, smoked paprika, cayenne pepper (if using), and lemon juice.
- Blend until smooth, stopping occasionally to scrape down the sides of the bowl. Adjust the seasoning with salt and pepper to taste.
- Transfer the dip to a serving bowl and drizzle with additional olive oil or a sprinkle of chopped walnuts, if desired.
- Serve with pita bread, fresh vegetables, or as part of a mezze spread.
Servings and timing
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6 servings
Variations
- Spicy Muhammara: Add more cayenne pepper or a chopped chili pepper to increase the heat level.
- Nut-Free Version: Replace walnuts with sunflower seeds or pumpkin seeds for a nut-free alternative.
- Smoky Flavor Boost: Use smoked walnuts or add extra smoked paprika for a deeper smoky flavor.
- Pomegranate Molasses Substitute: If you can't find pomegranate molasses, use a mix of honey or maple syrup with a little balsamic vinegar for the right balance of sweet and tangy.
Storage/Reheating
- Storage: Store Muhammara in an airtight container in the refrigerator for up to 4-5 days. The flavors will even improve after a day or two as they meld together.
- Reheating: Muhammara is best served cold or at room temperature. However, if you prefer it warm, gently heat it in the microwave for 20-30 seconds, stirring occasionally.
FAQs
1. Can I make Muhammara ahead of time?
Yes, Muhammara can be made ahead and stored in the refrigerator for up to 4-5 days. The flavors will deepen and improve over time.
2. Can I use roasted peppers from a jar?
Yes, you can use jarred roasted red peppers as a shortcut, but freshly roasted peppers will give the dip a more authentic flavor.
3. Is Muhammara gluten-free?
Yes, this recipe can be made gluten-free by using gluten-free breadcrumbs.
4. How can I make Muhammara spicier?
To add more heat, increase the amount of cayenne pepper, or add a fresh chili pepper when blending the ingredients.
5. Can I use a blender instead of a food processor?
Yes, you can use a blender, but a food processor tends to work better for this recipe, as it can handle the thicker consistency of the dip.
6. Can I use another type of nut instead of walnuts?
Yes, you can substitute walnuts with almonds, cashews, or even pecans for a different flavor.
7. How do I serve Muhammara?
Muhammara is perfect with pita bread, fresh veggies like carrots and cucumbers, or as part of a mezze platter with other dips and appetizers.
8. Can I freeze Muhammara?
Freezing Muhammara is not recommended, as the texture can change after thawing. It's best enjoyed fresh or refrigerated for a few days.
9. What can I pair Muhammara with?
Muhammara pairs well with grilled meats, roasted vegetables, pita, falafel, or as a spread on sandwiches and wraps.
10. Is Muhammara a healthy dip?
Yes, Muhammara is a healthy dip! It’s made with nutrient-dense ingredients like red peppers and walnuts, making it rich in antioxidants and healthy fats.
Conclusion
Muhammara is a vibrant and flavorful dip that’s perfect for a variety of occasions, from casual snacks to elaborate mezze spreads. It combines the richness of roasted red peppers and walnuts with a balance of smoky and sweet flavors, making it a crowd-pleaser that’s also vegan and gluten-free. Whether served with pita or veggies, this Middle Eastern dip is sure to elevate any appetizer table!
Muhammara – Red Pepper and Walnut Dip
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Muhammara is a smoky, rich, and slightly sweet Middle Eastern dip made from roasted red peppers, toasted walnuts, and a touch of spice. Perfect as a spread, dip for pita bread, or part of a mezze platter, this vegan and gluten-free dip is packed with nutrients and easy to make. Serve it at your next gathering for a healthy, flavorful addition to any appetizer spread!
Ingredients
- 3 large red bell peppers
- 1 cup walnuts, toasted
- ¼ cup breadcrumbs (or gluten-free breadcrumbs)
- 2 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Place the red peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
- Remove the peppers from the oven and transfer them to a bowl. Cover with a plate or plastic wrap to steam for 10 minutes to loosen the skins.
- Peel off the skins, remove the seeds, and set the roasted peppers aside.
- In a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, olive oil, pomegranate molasses, garlic, cumin, smoked paprika, cayenne pepper (if using), and lemon juice.
- Blend until smooth, scraping down the sides as needed. Adjust the seasoning with salt and pepper to taste.
- Transfer the dip to a serving bowl and drizzle with olive oil or sprinkle with chopped walnuts, if desired.
- Serve with pita bread, fresh veggies, or as part of a mezze spread.
Notes
- To make the dip spicier, add more cayenne pepper or fresh chili.
- For a nut-free version, replace walnuts with sunflower seeds or pumpkin seeds.
- If pomegranate molasses is unavailable, substitute with a mix of honey or maple syrup and balsamic vinegar.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting Blending
- Cuisine: Middle Eastern
