Muhammara (Red Pepper and Walnut Dip)

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Dive into the flavors of the Middle East with this easy-to-make Muhammara recipe. This delicious red pepper and walnut dip is perfect for snacking or as a unique appetizer.

Middle Eastern cuisine is famous for its many tasty dips, such as hummus, baba ghanoush, and tzatziki. But one of my personal favorites has to be muhammara, or as many call it, muhammara dip. Perhaps less well-known but equally, if not more, delicious, this vibrant muhammara spread is perfect for snacking and can even star as an appetizer at your next dinner party. Despite its complex, layered flavors, a recipe for muhammara is surprisingly simple to make. With a handful of muhammara ingredients, a roasting technique that deepens the flavors, and a trusty food processor, you’re on your way to creating this creamy, roasted pepper dip. In this recipe, I’ve left the muhammara a little chunky for an added textural element, but feel free to process it longer for a smoother, more traditional finish.

What is Muhammara?

Originating from the diverse culinary landscape of the Middle East, Muhammara is a flavorful dip that holds a distinguished place in the broad collection of appetizers, known as mezze. In many restaurants, you’ll find it served alongside other popular Middle Eastern dips like hummus, baba ghanoush, and dolmas, typically accompanied by warm, freshly baked pita or muhammara bread.

Muhammara is celebrated for its unique blend of ingredients. At its heart, this dip combines the sweetness and tanginess of pomegranate molasses with the richness of walnuts, layered with the spiciness of pepper paste, resulting in a flavor that’s simultaneously complex and comforting.

In the traditional recipe, a pepper paste provides the base. However, in my take on this classic, I’ve introduced fresh bell peppers along with the pepper paste. This addition not only introduces a pleasing texture but also lends a brightness to the dip that enhances its overall flavor, making our Muhammara lighter and even more enjoyable.

How to Char Bell Peppers?

You can easily char bell peppers by putting them in the oven on high broil. Then adjust the shelf to be about 8 inches away from the broiler. Wash and dry the red peppers and rub some olive oil all over!

Lay the bell peppers on a tray and broil until charred on one side. After about 4 minutes, turn them around and char the other side. When done, take them out while hot and put them in a Ziplock bag. Close the bag and let them sweat for about 15 minutes. Wait until they are cool enough to handle. Then it should be easy to peel off the skin and discard it. Next, cut the pepper in half, remove any seeds, and slice them.

How to Make Breadcrumbs?

To make the breadcrumbs, I cut ½ the pita bread into small pieces. Then I put them in the oven until they become toasty. Once golden brown, process them in the food processor to make breadcrumbs. If it is too much work to make your breadcrumbs, you can also use plain breadcrumbs.

What to Serve with Muhammara?

After allowing your freshly made muhammara to cool and rest for about an hour, letting all the wonderful flavors meld together, it’s time to think about presentation and pairing. Muhammara makes an excellent appetizer, fitting in beautifully in a platter of varied dips. But it also shines as a standalone dish, offering a healthy and tasty option for dipping vegetables or pita chips. It’s wonderfully versatile, going just as well with grilled meats or roasted vegetables, adding a burst of flavor wherever it’s served.

Be sure to check the ‘Tips and Notes’ section below for substitutions and additional information to perfect your Muhammara dip

How to Make Muhammara (Red Pepper and Walnut Dip)

Preparation

1.
Char the Bell Peppers: Preheat the oven on high broil. Adjust the shelf to be about 8 inches away from the broiler. Wash and dry the red bell peppers and rub them with some olive oil. Lay them on a tray and broil until they are charred on one side, about 4 minutes. Turn them around and char the other side.
Once done, take them out while they're hot and put them in a Ziplock bag. Close the bag and let them sweat for about 15 minutes.
.
Mark as complete
2.
Once they are cool enough to handle, peel off the skin and discard it. Cut the pepper in half, remove any seeds, and slice them into large strips.
Prepare the Breadcrumbs: Cut ½ of the pita bread into small pieces and toast them in the oven until golden-brown. Process them in the food processor to make breadcrumbs. Alternatively, you can use store-bought plain breadcrumbs.
Mark as complete
3.
Blend the Ingredients: In a small food processor, add the bell pepper strips and process until almost fully blended but still a bit chunky. Transfer to a large bowl. Add the walnuts to the food processor and process until smooth.
Combine and Season: Add all the remaining ingredients to the large bowl with the bell peppers: the processed walnuts, breadcrumbs, olive oil, diced shallot, pepper paste, pomegranate molasses, tahini sauce, coriander, cumin, black pepper, and salt. Mix well.
Mark as complete
4.
Rest and Serve: Let the mixture sit for about an hour before serving to let the flavors meld together. Serve the muhammara cold or at room temperature. Drizzle with a bit more olive oil and garnish with some whole walnuts.
Enjoy this delicious dip with warm pita bread!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
2 red peppers (charred, peeled, and cut into large strips)
1 cup walnut
¾ cup breadcrumbs
½ olive oil
1 small shallot (diced small)
2 tablespoons pepper paste
4 tablespoons pomegranate molasses
5 tablespoons tahini sauce
½ teaspoon coriander
1 teaspoon cumin
½ teaspoon black pepper
1 teaspoon salt
Extra olive oil and a few walnuts for garnishing

Preparation

1
Char the Bell Peppers: Preheat the oven on high broil. Adjust the shelf to be about 8 inches away from the broiler. Wash and dry the red bell peppers and rub them with some olive oil. Lay them on a tray and broil until they are charred on one side, about 4 minutes. Turn them around and char the other side. Once done, take them out while they're hot and put them in a Ziplock bag. Close the bag and let them sweat for about 15 minutes. .
2
Once they are cool enough to handle, peel off the skin and discard it. Cut the pepper in half, remove any seeds, and slice them into large strips. Prepare the Breadcrumbs: Cut ½ of the pita bread into small pieces and toast them in the oven until golden-brown. Process them in the food processor to make breadcrumbs. Alternatively, you can use store-bought plain breadcrumbs.
3
Blend the Ingredients: In a small food processor, add the bell pepper strips and process until almost fully blended but still a bit chunky. Transfer to a large bowl. Add the walnuts to the food processor and process until smooth. Combine and Season: Add all the remaining ingredients to the large bowl with the bell peppers: the processed walnuts, breadcrumbs, olive oil, diced shallot, pepper paste, pomegranate molasses, tahini sauce, coriander, cumin, black pepper, and salt. Mix well.
4
Rest and Serve: Let the mixture sit for about an hour before serving to let the flavors meld together. Serve the muhammara cold or at room temperature. Drizzle with a bit more olive oil and garnish with some whole walnuts. Enjoy this delicious dip with warm pita bread!

Recipe Tips & Suggestions

Substitutions:

If you don't have access to pomegranate molasses, you can make a substitute by combining two tablespoons of lemon juice with one tablespoon of honey. It's not a perfect match but will provide the sweet and tangy balance needed in the recipe. Can't find pepper paste? Tomato paste could work as an alternative, just note that it may slightly change the flavor profile. If fresh red peppers are not available, jarred roasted red peppers can be used. Just make sure to rinse and drain them well to remove any excess brine.

Variations:

Spice it up: If you prefer a bit of heat, add a pinch of chili flakes or a dash of hot sauce to your muhammara. Extra Crunch: Add some more chopped walnuts into the final mix for an added texture contrast. Herb it up: A sprinkle of freshly chopped herbs like parsley or mint can add a refreshing touch to the dip.

Storage:

To store leftovers, place the muhammara in an airtight container and refrigerate. It should keep well for up to a week. For longer storage, you can freeze muhammara. When ready to serve, thaw in the refrigerator overnight.

Serving Suggestions:

Traditional Pairing: Serve with warm pita bread or pita chips. Healthy Dipping: Use muhammara as a dip for sliced cucumbers, carrots, or bell peppers. Sandwich Spread: Spread muhammara on your sandwiches or wraps for an added flavor boost.

Make-Ahead:

Muhammara is a great make-ahead recipe. It can be prepared a day or two in advance and stored in the refrigerator. This not only helps when planning for a gathering but also allows the flavors to meld and deepen

Rana’s Notes!

Remember, the texture of the muhammara can be adjusted to your liking. If you prefer a smoother dip, simply process the bell peppers and walnuts longer until they reach your desired consistency. This tasty dip is a fantastic addition to any mezze spread, alongside hummus, baba ghanoush, and dolmas. Enjoy!

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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