Muhammara Dip
Servings: 6 people
Calories: 173kcal
Muhammara is a Middle Eastern red pepper and walnut dip that's smoky, sweet, tangy, and utterly addictive. Made with roasted red peppers, toasted walnuts, pomegranate molasses, and a warm blend of spices, this vibrant dip comes together in minutes and is perfect for scooping up with warm pita bread or fresh veggies.
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Equipment
Ingredients
- 1 cup roasted red bell peppers rough chopped
- ½ cup walnuts toasted, or pecans, almonds or pine nuts
- ⅓ cup panko
- 3 green onions rough chopped
- ¼ cup olive oil extra-virgin, plus more for drizzling
- 1 Tablespoon pomegranate molasses
- 1 Tablespoon lemon juice
- 2 teaspoons aleppo pepper or smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Pinch cayenne pepper
To Garnish
- Fresh mint leaves chopped or torn (or flat-leaf parsley)
- Pomegranate seeds
For Serving
Instructions
- Process all ingredients in food processor until uniform coarse puree forms, about 15 seconds, scraping down sides of bowl halfway through processing.
- Transfer to a bowl, drizzle with olive oil and sprinkle with fresh mint leaves and pomegranate seeds, if desired. Enjoy!
Notes
Storing
- Store leftover muhammara in an airtight container in the refrigerator for up to 1 week. The flavors will continue to meld and deepen, making it even more delicious the next day. Give it a good stir before serving, as the olive oil may separate slightly during storage.
- You can also freeze muhammara in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and stir well before serving.
- Always toast the walnuts as this brings out their natural oils and deepens their nutty flavor, which is essential for a rich and flavorful muhammara. Just be careful not to burn them!
- Adjust the consistency easily. For a thicker dip, add a bit more panko. For a thinner, saucier texture, add a splash more olive oil or a tablespoon of water.
- Let it rest! Muhammara tastes even better after sitting for 30 minutes to an hour, allowing the flavors to meld together. If you can, make it ahead of time.
- If you can find Aleppo pepper, its fruity, moderate heat is ideal. Smoked paprika makes a great substitute but will give the dip a more pronounced smoky flavor.
- Pat peppers dry (if using jarred roasted peppers) with paper towels to prevent the dip from becoming too watery.
- Make a double batch of this muhammara dip by simply doubling the ingredients called for in this recipe, if needed.
- Extra spicy - Add more Aleppo pepper or a pinch of red pepper flakes for a bigger kick of heat.
- Herbaceous muhammara - Blend in a handful of fresh parsley or cilantro for a fresh, vibrant variation.
- Citrusy twist - Add a teaspoon of orange zest for a bright, fruity note that pairs beautifully with the pomegranate molasses.
- Nut-free muhammara - Replace the walnuts with toasted sunflower seeds or pumpkin seeds for a nut-free alternative.
- Garlicky muhammara - Add 1-2 cloves of garlic for an extra punch of savory flavor.
Nutrition
Calories: 173kcal | Carbohydrates: 7g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 744mg | Potassium: 122mg | Fiber: 2g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg