Today I have a Muhammara recipe for you! This Middle Eastern dip is made primarily of roasted red pepper and walnut and is one of my favorites to bring to any party, because it is an unexpected and there is very little risk you are going to have competing versions.
I love to pair it with pita bread or pita chips, but it also goes surprisingly well on celery or cucumbers, IMO. Basically — this flavorful dip is going to be the star of the show and you need a simple enough vehicle from bowl to mouth to let it shine.
This dip is just just 9 ingredients and 15 minutes! It can mainly be made with staples from your pantry, but does involve one unique ingredients — pomegranate molasses. Do not, for the sake of the dish, skip the pomegranate molasses. It is essential to the tart, yet sweet flavor this dip has and won’t be the same without it.
What makes this dip so special? In my opinion — the pomegranate molasses + the bread crumbs. The bread crumbs soak up all the liquid in this dish and makes it the filling and hearty dip that it is. If you are looking to make this dish Gluten-Free I have had great luck with both gluten-free bread crumbs and toasted rolled oats (be sure to toast them under your broiler for the best flavor).
Let’s make some Muhammara
Start by setting your oven to broil and placing the walnuts on a small baking sheet in the oven to toast. Be sure to watch the walnuts, as they will go from perfectly brown to black in as little as 30 seconds.
While you cook the walnuts, open a can of canned roasted red peppers and placing the peppers on a bed of paper towels. Gently pat the peppers to remove excess liquid. You can roast your own peppers, but for the sake of time and convenience, I always use the canned roasted peppers.
Add the red peppers, garlic, pomegranate molasses, cumin, lemon juice, chili flakes, and salt to the food processor. Process until smooth.
Add the walnuts and bread crumbs and pulse a few times to incorporate, but still leave the chunky texture in the dip. Soften your rice paper in hot water
This dish can easily be made ahead of time and stored in the fridge for a day or two.
How to Serve?
Serve with pita bread, pita chips, any kind of sliced bread. I also love to serve with a vegetable tray and my personal go-to veggies to pair with the muhammara are celery, sliced bell peppers, or cucumbers. My Bold Lemon Hummus + Muhummara + a veggie tray and you are set for appetizers.
I hope you love this Muhammara! It’s
Flavorful
Unique
Easy to prep ahead
& a memorable addition to any table.
Looking for a quick dip to put out at your next gathering? Be sure to check out my Bold Lemon Hummus.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #eternalhostess on Instagram. Enjoy!
Ingredients
- 1 1/2 roasted red pepper (canned or fresh)
- 2 cloves garlic
- 1 tablespoon pomegranate molasses
- 1 teaspoon ground cumin
- 1 tablespoon lemon juice
- 1/8 teaspoon aleppo pepper flakes (see notes)
- 1/2 teaspoon salt
- 1/2 cup bread crumbs
- 1/2 cup walnuts (toasted)
Instructions
- Turn your oven onto broil. Place walnuts on a small baking sheet and place under broiler for 3-5 minutes or until browned.
- Meanwhile, remove roasted red peppers from jar onto a bed of paper towels. Allow to drain and gently pat dry.
- Place roasted red peppers, garlic, pomegranate molasses, cumin, lemon juice, aleppo pepper flakes, salt, and walnuts in a food processor. Pulse until mixture resembles coarse sand.
- Add bread crumbs and pulse 1-2 times until just barely incorporated.
- Drizzle with pomegranate molasses, an extra squeeze of lemon, parsley, or pomegranate seeds.
