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
- 1/4 cup breadcrumbs (or gluten-free breadcrumbs)
- 2 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 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
