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)
- salt
- walnuts
- breadcrumbs
Ingredient spotlight: POMEGRANATE MOLASSES
This deliciously tart syrup is simply pomegranate juice that has been reduced down to a thick syrup. It’s one of those unique ingredients that has no substitute. It’s used a lot in Middle Eastern recipes, has an amazing flavor, and keeps well ~ so pick up a bottle. I’ve used many brands and don’t have a favorite, so grab what you can find. You can also make it yourself, I’ve got instructions HERE.
TIP: I like to make this muhammara a few hours or up to a day ahead to allow the flavor to develop.
The next time you’re tempted to pick up another tub of guacamole or hummus to serve to your friends, try this instead. It’s a game changer.
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)
Ingredients
- 8 ounces roasted red peppers
- 4 Tbsp extra virgin olive oil
- 4 Tbsp pomegranate molasses
- 1 1/2 tsp chili powder
- 1/2 tsp ground cayenne, 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
Instructions
- 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.
Nutrition
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!
Simply fantastic!!!
Such an incredible dip, can’t wait to try this!
A favorite of mine at a local Middle Eastern restaurant this is a real find – thanks, I made it yesterday and will make it again for entertaining.
Enjoy, Pier, it’s a keeper recipe, for sure, and I’m so glad I don’t have to go out to a restaurant to get it anymore 🙂
I absolutely love muhammara, I’ve got a very similar recipe from a Syrian friend (after eating it in her house) and I have been making it ever since. I like to surprise guests with it, it is very unusual for Germany, but after carefully taking one first bite, they all seem to love it. Gorgeous pictures!
Wonderful! This is a first class upgrade for the red divas! It fascinates me what different people in different countries can come up with using the same ingredient! Thank you for bringing this.
I agree Alexandra, the way different cultures handle the same ingredients so differently is fascinating.
I used to order this dip at a restaurant in Austin years ago. They have since closed, but I would’ve never remembered the name muhammara. Thanks for the reminder. I make hummus all the time, and will definitely be making this one too.
Yum, so happy to learn about this wonderful dip! I love how every country and culture has their own unique and very distinctive spreads. The color of this is just gorgeou!
I LOVE muhammara! And now I’ve read this I’m thinking – why on earth haven’t I made it before? It looks so easy, and SO worth the time and effort.
Ooooo. I have never heard of muhammara! This dip looks delicious and delightful! I’m always looking for new dip ideas and this really has me intrigued! I’ll be trying this out on my hubby this weekend.
Such a interesting and beautiful looking dip!! Loved the flavors you have going on in it??