Description
This Easy Muhammara is a bold and flavorful Middle Eastern dip made with roasted red peppers, walnuts, olive oil, garlic, and warm spices. Slightly smoky, nutty, and tangy with a hint of sweetness, this traditional Muhammara recipe is perfect as a dip, spread, or mezze platter addition.
Ingredients
-
2 cups roasted red peppers, drained
-
1 cup walnuts
-
1/2 cup breadcrumbs
-
2 tablespoons olive oil
-
1 tablespoon lemon juice
-
1 tablespoon pomegranate molasses
-
2 cloves garlic
-
1 teaspoon ground cumin
-
1/2 teaspoon smoked paprika
-
1/4 teaspoon red pepper flakes (optional)
- Salt to taste
Instructions
-
If using fresh peppers: Preheat oven to 400°F (200°C). Roast red peppers for 20–25 minutes until charred and soft. Let cool, peel skins, and remove seeds.
-
Add roasted red peppers, walnuts, breadcrumbs, olive oil, lemon juice, pomegranate molasses, garlic, cumin, smoked paprika, red pepper flakes (if using), and salt to a food processor.
-
Blend until your desired consistency is reached. Traditionally, Muhammara has a slightly textured finish rather than being completely smooth.
-
Taste and adjust seasoning as needed, adding more lemon juice or salt if desired.
-
Transfer to a serving bowl and drizzle with olive oil before serving.
Notes
Using jarred roasted red peppers saves time and works perfectly.For deeper smoky flavor, char peppers over an open flame before blending.For a gluten-free version, substitute breadcrumbs with ground almonds or gluten-free breadcrumbs.For extra sweetness, add 1 teaspoon honey or extra pomegranate molasses.To make it smoother, blend longer and drizzle in additional olive oil.Store in an airtight container in the refrigerator for up to 4 days.Freeze for up to 1 month; thaw overnight and stir before serving.
