Description
Muhammara is a classic Middle Eastern dip celebrated for its mesmerizing red color and deep, smoky flavor. This vegan-friendly recipe combines roasted red peppers, toasted walnuts, breadcrumbs, garlic, zesty lemon, and pomegranate molasses for a punchy, creamy spread. Its harmony of smokiness, sweetness, and heat makes it perfect for mezze platters, parties, or healthy snacking. Easy to prepare and endlessly adaptable, Muhammara adds a vibrant, nutritious touch to any table.
Ingredients
Units
Scale
Main Ingredients
- 2 large red bell peppers (or 1 1/2 cups jarred roasted red peppers, drained and patted dry)
- 1 cup walnuts, toasted
- 1/2 cup fresh breadcrumbs (use gluten-free if desired)
- 2 cloves garlic, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons pomegranate molasses
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon Aleppo pepper or paprika (plus more to taste)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 3-4 tablespoons extra virgin olive oil (plus more for garnish and adjusting consistency)
For Serving & Garnish
- Chopped walnuts
- Chopped fresh parsley
- Chili flakes or extra Aleppo pepper
- Extra virgin olive oil (for drizzling)
- Toasted pita wedges or pita chips
- Assorted fresh vegetables (crudités: carrot sticks, cucumber, celery, etc.)
Instructions
- Roast the Red Peppers: If using fresh red peppers, roast them under an oven broiler or directly over a stovetop flame, turning until skins are blistered and charred (about 10–15 minutes). Transfer hot peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. When cool, peel and discard skins, stems, and seeds. If using jarred roasted peppers, simply drain and pat dry before proceeding.
- Toast the Walnuts: Place the walnuts in a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let them cool to bring out maximum flavor.
- Combine and Blend: In a food processor, add the peeled roasted peppers, toasted walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, cumin, cayenne, Aleppo pepper (or paprika), salt, and black pepper. Pulse until the mixture is mostly smooth but still has a bit of texture—a slightly rustic consistency is ideal.
- Add Olive Oil: With the processor running, slowly drizzle in the olive oil. Blend until the dip reaches your preferred thickness and silkiness. Taste and adjust salt, acid, spice, or sweetness as desired. If too thick, add a drizzle more oil or a splash of water.
- Chill: Transfer Muhammara to a serving bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld and deepen. Chilling also improves texture.
- Garnish and Serve: Before serving, top with extra walnuts, parsley, a dash of chili flakes, and a drizzle of olive oil. Serve with warm pita wedges, pita chips, or fresh veggie sticks for dipping.
Notes
- To make it nut-free, substitute the walnuts with toasted sunflower or pumpkin seeds.
- Replace breadcrumbs with almond flour or keto-friendly crumbs for a low-carb version.
- For extra smokiness, char peppers on an open flame or add a pinch of smoked paprika or smoked salt.
- Letting Muhammara rest in the fridge deepens the flavors; it can be made a day ahead.
- Store leftovers in an airtight container for up to 5 days in the fridge or up to 2 months in the freezer.
- If you can’t find pomegranate molasses, use a mix of balsamic vinegar and honey/maple syrup.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 3g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg