Muhammara

Name: Muhammara
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 large Red Bell Peppers, roasted and peeled; 150g Walnuts, lightly toasted; 40g Breadcrumbs, fresh; 3 tbsp Pomegranate Molasses; 2 tbsp Extra Virgin Olive Oil; 2 tbsp Lemon Juice; 1 small Garlics, clove; 1 tsp Cumin, ground; 1 tsp Aleppo Pepper Flakes; 1/2 tsp Salt, fine; 1 tbsp Extra Virgin Olive Oil, to drizzle; 1 tbsp Walnuts, chopped, for topping; 1 tsp Pomegranate Molasses, to drizzle

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 ... Show more

Traditional Middle Eastern Recipe

Health Grade

C · Balanced

Rating

4.4

Time

50 min

Price

0,95 €

Calories

327 kcal

vegetarian

quick

easy

meal prep

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.