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Muhammara: Roasted Red Pepper and Walnut Spread with Pomegranate Molasses Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 120 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: Serves 4 to 6
  • Category: Appetizer
  • Method: Blending
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Description

Muhammara is a vibrant Middle Eastern red pepper dip made from roasted red bell peppers, walnuts, and pomegranate molasses, resulting in a creamy, tangy, and slightly sweet spread. Perfect as an appetizer or snack, it’s traditionally served with pita bread and garnished with fresh mint for an added burst of flavor.

Ingredients

Scale

Dip Ingredients

  • 3 roasted red bell peppers
  • ½ cup bread crumbs, fresh or store-bought
  • ½ cup walnuts
  • 2 tablespoons extra-virgin olive oil
  • 1½ tablespoons pomegranate molasses*
  • 1 garlic clove
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Aleppo pepper or ½ teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • Freshly ground black pepper, to taste

To Serve

  • Fresh mint, for garnish
  • Pita bread, for serving

Note

  • *If you don’t have pomegranate molasses, replace it with 2 teaspoons maple syrup and add an additional 2 teaspoons lemon juice.

Instructions

  1. Prepare the ingredients: Ensure the red bell peppers are roasted, peeled, and seeded. Gather the bread crumbs, walnuts, olive oil, pomegranate molasses, garlic, lemon juice, Aleppo pepper, cumin, and fresh black pepper.
  2. Combine in food processor: Add the roasted red peppers, bread crumbs, walnuts, olive oil, pomegranate molasses, garlic clove, lemon juice, Aleppo pepper, ground cumin, and a few grinds of fresh black pepper into a food processor. Pulse the mixture until it reaches a creamy, spreadable consistency.
  3. Adjust seasoning: Taste the dip and adjust seasoning as needed by adding more lemon juice, salt, or pepper according to preference.
  4. Garnish and serve: Transfer the Muhammara to a serving bowl, garnish with fresh mint leaves, and serve it alongside warm pita bread or your preferred accompaniments.

Notes

  • If pomegranate molasses is unavailable, substitute with 2 teaspoons maple syrup and increase lemon juice by 2 teaspoons for a similar sweetness and tang.
  • Roasting the red bell peppers enhances the smoky flavor of the dip.
  • For a smoother texture, pulse longer; for chunkier texture, pulse minimally.
  • This dip can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1/6 of recipe (~60g)
  • Calories: 110 kcal
  • Sugar: 3 g
  • Sodium: 120 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Find it online: https://evelynseats.com/muhammara-roasted-red-pepper-and-walnut-spread-with-pomegranate-molasses-recipe/