Prepare to embark on a culinary journey that will transform your appetizer game forever! Muhammara, the vibrant and luxurious Middle Eastern roasted red pepper and walnut dip, is about to become your new obsession. With its rich, smoky flavors and complex texture, this dip is not just a recipe—it's an experience that will transport you straight to the bustling markets of the Levant, all from the comfort of your own kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 roasted red peppers
- 1 cup walnuts, toasted
- 1 tablespoon pomegranate molasses
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- Salt, to taste
Instructions
- Preheat the oven to 400°F (200°C). If using fresh bell peppers, place whole red peppers on a baking sheet lined with parchment paper and roast for 25-30 minutes, turning occasionally until the skin is completely charred and blistered.
- Once roasted, immediately transfer the peppers to a bowl and cover with plastic wrap. Let them steam for 10-15 minutes, which will help loosen the skin.
- Carefully peel off the charred skin from the peppers, remove the seeds and stem, and roughly chop the roasted peppers.
- In a dry skillet, toast the walnuts over medium heat for 3-5 minutes, stirring constantly until they become fragrant and lightly golden. Be careful not to burn them.
- In a food processor, combine the roasted red peppers, toasted walnuts, minced garlic, pomegranate molasses, olive oil, and a pinch of salt.
- Pulse the mixture until it reaches a coarse, slightly chunky consistency. Avoid over-processing to maintain some texture.
- Taste and adjust seasoning, adding more salt or pomegranate molasses as needed for balance.
- Transfer the muhammara to a serving bowl. Drizzle with additional olive oil and garnish with extra chopped walnuts if desired.
- Serve at room temperature with warm pita bread, crackers, or fresh vegetables for dipping.
Tips
- Roasting Perfection: Take your time when roasting peppers. The char is key to developing deep, smoky flavors.
- Toasting Technique: Watch your walnuts carefully when toasting—they can burn quickly. Remove from heat as soon as they become fragrant.
- Texture Matters: Pulse the ingredients to maintain a slightly chunky consistency. Authentic muhammara is not completely smooth.
- Flavor Boosters: Don't skip the pomegranate molasses—it adds a crucial tangy-sweet dimension to the dip.
- Make Ahead: This dip actually tastes better after the flavors have melded, so feel free to prepare it a day in advance.
- Serving Suggestions: Serve at room temperature for the best flavor and texture experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 4g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg