Muhammara (roasted red pepper & walnut dip) ~ Muhammara isn’t quite as well known as its sisters hummus and baba ganoush, but it’s equally amazing and versatile, and If you love Middle Eastern dips, this easy vegan spread has to go on your must make list.
This simple but brilliant spread from Syria has been on my bucket list for so long. I’ve had it many times in restaurants, but never made it myself. It finally came to be last week when I was laid low with the flu. I couldn’t manage much in the kitchen, but I had just enough energy for this easy dip. I knew the gorgeous color would perk me up, and it did.
Serve it with toasted pita bread as an appetizer, or use it as you would pesto to make a vivid sauce for pasta. My husband loves it as a topping for roasted chicken.
The ingredients are simple but intensely flavored, and a little goes a long way ~
- roasted red peppers (do it yourself or jarred)
- olive oil
- pomegranate molasses
- red chili powder
- smoked paprika (use sweet for less heat)
TIP: I like to make this muhammara a few hours or up to a day ahead to allow the flavor to develop.
HOW TO USE MUHAMMARA ~
- Serve it as a dip with toasted pita chips, crackers, or cut veggies.
- Make a pesto style sauce for pasta.
- Slather it on roasted chicken or fish.
- Use it as a sandwich spread.
Muhamarra (roasted red pepper & walnut dip)
- 8 ounces roasted red pepper
- 4 Tbsp extra virgin olive oil
- 4 Tbsp pomegranate molasses
- 1 1/2 tsp chili powder
- 1/2 tsp cayenne powder, more for more heat
- 1 tsp smoked paprika, use sweet for less heat
- 1/2 tsp salt
- 2 cups walnut halves
- 2/3 cup bread crumbs
- Process the red peppers, olive oil, molasses, spices, and salt in a food processor until smooth.
- Pulse in the nuts and crumbs ~ pulse just enough to combine, but preserve a little texture.
- Drizzle with olive oil and garnish with chopped walnuts and thyme leaves. Serve with pita triangles, pita chips, or cut veggies for dipping.
Make it your own ~
- You can roast your own red peppers ~ put whole red peppers on a baking sheet in a 500F oven, and let roast until the skins are wrinkled and charred, about 40 minutes. Remove the pan, cover tightly with foil, and let cool. Then pull off the stems and scrape out the seeds with the side of a knife. The outer skins should slip off easily. You can roast any color of bell pepper, but for this dip, use only the sweet reds.
Don’t forget to pin this amazing Muhammara!