If you’re a fan of bold flavors and rich textures, Muhammara is the dip you need to try! This delicious Middle Eastern dip originated from Syria, and is made with roasted red peppers, walnuts, olive oil, pomegranate molasses and a touch of spice. Its smoky, tangy, and slightly sweet taste makes it a standout addition to any appetizer spread.
I’ve heard a lot about Muhammara but never got the chance to try it. When I was planning a get-together, I wanted to make something different since we had been having the same dishes at dinners for weeks. I was looking for finger foods to serve with other appetizers, and two ideas came to mind. I decided to make cilantro and jalapeño hummus along with Muhammara. It was a hit, even with my guests who are used to Indian flavors.
Why Muhammara?
- an easy addition to your appetizer spread
- versatile dip and can be used in different ways
- few ingredients to make this deliciousness
- it can be ready in 20 mins
- can be made ahead
- nutritious snacking
What makes Muhammara irresistible?
Muhammara combines rich textures and complex flavors beautifully. Walnuts add nuttiness, roasted red peppers bring sweetness, pomegranate molasses adds tanginess, and spices like cayenne pepper and cumin provide warmth, all coming together to create a delicious dip.
For me, it perfectly balances nuttiness, tanginess, sweetness, and heat to make an incredibly flavorful dish.
Ways to use Muhammara
- Dip: Serve it a bowl along with your favorite crackers, mini naan from Costco or even veggies
- Spread: Use it in your veg sandwiches along with hummus, cucumber and other veggies of your choice to give that bold flavor.
Equipment & Ingredients used:
Pomegranate Juice (I used this instead)
Tips for the Best Muhammara:
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Fresh ingredients – Freshly roasted peppers and toasted walnuts enhance the flavor significantly, however you can use store bought roasted peppers as well, specially when you don’t time for an extra step.
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Spice Level – Depending on how you like it, you can adjust the heat. This doesn’t have to be super hot, just needs a slight kick
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Proper Storage – can be refrigerated in an airtight container for up to 5 days and make sure to drizzle olive oil on top before storing to keep it fresh.
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Happy Cooking!!!
Muhammara Recipe | Red Bell Pepper Dip
Equipment
- food processor
- Frying pan
Ingredients
- 2 large red bell peppers roasted and peeled (used a store bought jar)
- ¾ cup walnuts (lightly toasted)
- 2 tablespoons pomegranate molasses (reduced the pomegranate juice)
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin powder
- 1 teaspoon cayenne powder (adjust to taste)
- 3 garlic clove
- ¼ cup breadcrumbs
- Salt to taste
Instructions
- Roast the bell peppers over an open flame or in the oven at 400°F until slightly charred, turning occasionally. Once the skins are blackened, transfer them to a covered bowl. This will make peeling the skin off much easier. Remove the skin, seeds, and stems.
- Lightly toast the walnuts in a dry pan over medium heat for 2-3 minutes until they release their natural aroma. This enhances their nutty flavor and makes the dip richer.
- Let the bell pepper and walnuts cool down.
- In a food processor, combine the roasted bell peppers, toasted walnuts, pomegranate molasses, lemon juice, olive oil, cumin, cayenne pepper, garlic, breadcrumbs, and salt. Blend until smooth but still slightly textured. If the mixture is too thick, add extra olive oil to reach your desired consistency.
- Taste test and adjust the seasoning if needed.
- Transfer the dip to a serving bowl, drizzle with olive oil, and garnish with extra walnuts and parsley. Serve it with warm pita bread, crackers, or fresh vegetables.