Muhammara Roasted Red Pepper Dip Recipe
Muhammara is a flavorful Middle Eastern roasted red pepper dip made with toasted walnuts, garlic, tomato paste, and a tangy mix of spices including Aleppo pepper and sumac. This vibrant and creamy dip is perfect as an appetizer or snack, served with pita bread or pita chips. It blends roasted peppers with rich, nutty, and slightly sweet ingredients for a deliciously smoky and textured spread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Roasted Red Peppers
- 2 red bell peppers
- 1 tbsp Extra Virgin Olive Oil (for brushing)
Main Dip Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 1/4 lb shelled toasted walnuts
- 1 garlic clove (roughly chopped)
- 2 1/2 tbsp tomato paste
- 3/4 cup bread crumbs
- 2 tbsp pomegranate molasses
- 1 tsp Aleppo pepper
- 1/2 tsp sugar
- 1 tsp sumac
- 1/2 tsp salt
- 1/2 tsp cayenne pepper (optional)
Garnish
- Extra virgin olive oil drizzle
- Additional walnuts
- Fresh parsley (optional)
Instructions
- Preheat the oven: Set your oven to 425 degrees F to prepare for roasting the peppers, which will develop their sweet, smoky flavor needed for the dip.
- Roast the peppers: Brush the red bell peppers with 1 tbsp of olive oil, then place them in a lightly oiled oven-safe pan or cast-iron skillet. Roast for about 30 minutes, turning once or twice until the skins are blistered and charred.
- Steam and peel the peppers: Remove the peppers from the oven and place them in a bowl covered with plastic wrap. Let them steam for a few minutes, which loosens the skins, then peel off the skins, discard the seeds, and slice the flesh into small strips.
- Combine and blend the dip: In a food processor, combine the roasted pepper strips with 3 tbsp olive oil, garlic, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt, and cayenne pepper if using. Process until the mixture forms a smooth and creamy paste.
- Refrigerate or serve: Transfer the muhammara to a serving bowl. You may refrigerate it, but always bring it to room temperature before serving to enhance the flavors.
- Garnish and enjoy: Just before serving, drizzle extra virgin olive oil over the dip and garnish with extra walnuts and fresh parsley if desired. Serve with pita bread or pita chips for dipping.
Notes
- Roasting the peppers properly is key to unlocking the smoky flavor that defines Muhammara.
- Steaming the peppers under plastic wrap makes peeling easier and less messy.
- Pomegranate molasses adds a unique sweet-tart depth; if unavailable, a mixture of lemon juice and a touch of honey may work as a substitute.
- Adjust cayenne pepper based on your heat preference or omit if you prefer a milder dip.
- This dip can be made a day ahead to allow flavors to meld beautifully.
- Keep refrigerated in an airtight container for up to 3 days.
