Muhammara Recipe
Muhammara is a delicious, smoky Middle Eastern dip made from roasted red peppers, walnuts, and fragrant spices. It's creamy, slightly sweet, and has a mild heat—perfect as a spread, dip, or appetizer.
Ingredients
- 2 large roasted red peppers jarred or homemade
- 1 cup walnuts toasted
- 2 tablespoons pomegranate molasses
- 1 tablespoon olive oil plus extra for drizzling
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to taste
- 1 clove garlic minced
- 1 teaspoon lemon juice
- Salt to taste
Instructions
- Toast the walnuts: Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant, stirring frequently to avoid burning. Let cool.
- Blend ingredients: In a food processor, combine the roasted red peppers, toasted walnuts, pomegranate molasses, olive oil, cumin, smoked paprika, cayenne, garlic, lemon juice, and salt. Blend until smooth but still slightly textured.
- Adjust seasoning: Taste and adjust salt, lemon juice, or cayenne as needed.
- Serve: Transfer to a bowl, drizzle with a little olive oil, and serve with pita bread, fresh veggies, or as part of a mezze platter.
Notes
- For a smoother texture, blend longer.
- Pomegranate molasses adds signature sweetness and tang; substitute with a mix of honey and lemon juice if unavailable.
- Store leftovers in an airtight container in the fridge for up to 5 days.