Muhammara

Name: Muhammara
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 0.333333 large Red Bell Pepper; 25 G Walnuts; 6.66667 G Breadcrumbs; 0.5 TBSP Pomegranate Molasses; 0.333333 TBSP Extra Virgin Olive Oil; 0.333333 TBSP Lemon Juice; 0.166667 small Garlic; 0.166667 TSP Cumin; 0.166667 TSP Aleppo Pepper Flakes; 0.0833333 TSP Salt; 0.166667 TBSP Extra Virgin Olive Oil; 0.166667 TBSP Walnuts; 0.166667 TSP Pomegranate Molasses

Muhammara is a vibrant, slightly sweet and smoky Middle Eastern red pepper and walnut spread that’s perfect on crusty bread, as a dip, or alongside grilled meats. Its rich texture — a balance of toasted nuts, tangy pomegranate molasses, and warm spices — makes it addictive and elegant enough for entertaining.

Muhammara is a vibrant, slightly sweet and smoky Middle Eastern red pepper and walnut spread that’s perfect on crusty bread, as a dip, or alongside gr... Show more

4.4

•⏳50min•👨‍🍳Easy

vegetarian

quick

easy

meal prep

mediterranean diet

potluck

middle eastern

Method

Heat the oven

Heat the oven to 450° F and line a baking sheet with foil or parchment.

Roast the peppers

Put the Red Bell Peppers on the hot baking sheet and roast for 20 minutes, turning them halfway through, until the skins are blistered and blackened and the peppers have collapsed a bit.

Steam and peel

Transfer the peppers to a bowl, cover it tightly, and let them steam for 10 minutes so the skins loosen. Peel away the skins, pull out the stems and seeds, and tear the flesh into rough pieces.

Toast the walnuts

Set a dry skillet over medium heat and toast the Walnuts for 4 to 5 minutes, stirring often, until they smell nutty and turn lightly golden. Tip them onto a plate right away so they do not keep browning in the hot pan.

Blend the dip

Add the peeled peppers, toasted walnuts, Breadcrumbs, Pomegranate Molasses, Extra Virgin Olive Oil, Lemon Juice, Garlic, Cumin, Aleppo Pepper Flakes, and Salt to a blender. Pulse a few times, then blend until the mixture is thick, spreadable, and still a little rustic, scraping down the sides as needed. Taste and blend in a little more lemon juice or salt if you want a brighter finish.

Finish and serve

Spoon the muhammara into a shallow bowl and swirl the top with the back of a spoon. Drizzle over the remaining olive oil and pomegranate molasses, then scatter on the chopped walnuts and serve.