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Muhammara Recipe

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★★★★★

5 from 116 reviews

Muhammara is a flavorful Middle Eastern red pepper and walnut dip, known for its vibrant colors and rich, smoky, and slightly sweet taste. Combining roasted red peppers, walnuts, and pomegranate molasses, this spread is perfect for serving with warm pita, fresh vegetables, or as a condiment to grilled meats and sandwiches.

Ingredients

Scale

Main Ingredients

  • 4 red bell peppers
  • 1 large onion
  • 2 vine tomatoes
  • 3 cloves garlic
  • 1 cup walnuts
  • ½ to 1 cup breadcrumbs
  • ½ cup pomegranate seeds
  • 1 tablespoon flat-leaf parsley, chopped

Wet Ingredients and Seasonings

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tomato paste
  • 2 tablespoons pomegranate molasses (or balsamic vinegar as a substitute)
  • 1 teaspoon cumin
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • 2 twists of black pepper (optional)

Instructions

  1. Roast the red bell peppers. Preheat your oven to 425°F (220°C). Place the whole red bell peppers on a baking sheet and roast them until the skins are charred and blistered, about 25-30 minutes. Alternatively, you can char them over an open flame. Once roasted, place the peppers in a bowl covered with plastic wrap to steam for 10 minutes, which makes peeling easier.
  2. Prepare the vegetables. While the peppers are steaming, roughly chop the onion, vine tomatoes, and garlic cloves to prepare for blending.
  3. Peel the roasted peppers. After steaming, peel off the charred skin of the peppers, remove the stems, and discard the seeds.
  4. Blend ingredients together. In a food processor or blender, combine the peeled roasted red peppers, chopped onion, tomatoes, garlic, walnuts, tomato paste, olive oil, pomegranate molasses, cumin, red pepper flakes, salt, and pepper. Pulse until you reach a smooth but slightly coarse texture.
  5. Add breadcrumbs. Gradually add breadcrumbs to the mixture to reach the desired dip consistency. This will help thicken the muhammara.
  6. Adjust seasoning and finish. Taste and adjust salt or spices as needed. Transfer the muhammara to a serving dish, garnish with fresh pomegranate seeds and chopped flat-leaf parsley for an added burst of flavor and color.
  7. Serve and enjoy. Serve the muhammara at room temperature as a dip with pita bread, fresh vegetables, or use it as a spread for sandwiches and wraps.

Notes

  • You can substitute pomegranate molasses with an equal amount of good quality balsamic vinegar if unavailable.
  • For a smokier flavor, consider adding a small amount of smoked paprika or chipotle pepper.
  • Adjust the amount of red pepper flakes depending on your spice preference.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Walnuts can be lightly toasted before blending to enhance their flavor.
  • Breadcrumbs can be replaced with ground stale bread or omitted for a looser dip.

Keywords: Muhammara, red pepper dip, Middle Eastern dip, walnut dip, pomegranate molasses dip

Find it online: https://busyrecipe.com/muhammara-recipe/