Muhammara (Roasted Red Pepper and Walnut Dip)
Muhammara is a Middle Eastern dip made from roasted red peppers and walnuts that’s smoky, sweet, spicy and tangy. Its vibrant reddish orange color makes it a gorgeous dip that's so versatile.
Servings: 6 servings (about 1.5 cups)
Equipment
- Blender (or Food Processor)
- Brown paper sandwich bag
Ingredients
- 3 medium red bell peppers
- ¾ cup finely chopped walnuts
- 2 tablespoons plain breadcrumbs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon pomegranate molasses
- 1 teaspoon Aleppo pepper
- 1 garlic clove peeled
- ½ lemon juiced
- Salt to taste
Instructions
- Preheat oven to 450 degrees. Cut the tops off your peppers, seed and core them, and cut them in half lengthwise. Place peppers, flesh-side up on a baking sheet. Roast peppers for 10 minutes.
- Use tongs to flip the peppers so they’re skin-side up. Push the peppers down so they lay flat and evenly roast. Roast for another 20 minutes.
- Place peppers in a brown paper sandwich bag, crumpling up the top so the peppers steam for 10-20 minutes, or until they’re cool enough to touch.
- Peel the skin off your peppers, and place peeled peppers in a blender or food processor.
- Add in all other ingredients (walnuts, breadcrumbs, olive oil, pomegranate molasses, Aleppo pepper, garlic, lemon juice, and salt to taste).
- Blend until almost smooth but not completely smooth. You may need to stop your blender a few times to scrap down the sides.
- Serve as-is or with some fresh parsley, more walnuts, a drizzle of olive oil or pomegranate molasses, or a sprinkle of Aleppo pepper or pomegranate seeds on top!
Video
Notes
- Store in an airtight container for up to a week in the refrigerator.
- Best served at room temperature.
- If you don’t have a brown paper bag, you can skip this step and peel the peppers without steaming them. The steaming helps loosen the skins, so peeling without steaming might be a bit difficult!
- Yes, you can double the recipe!
Nutrition
Serving: 1serving (about 1/4 cup) | Calories: 174kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Sodium: 33mg | Potassium: 208mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1965IU | Vitamin C: 77mg | Calcium: 27mg | Iron: 1mg