Ingredients
Roasted Red Peppers
- 3 medium red bell peppers (about 1 pound), roasted and peeled
Dip Ingredients
- ¼ cup torn sourdough bread (about ½ slice)
- ½ cup toasted walnuts
- 3 tablespoons fresh lemon juice
- 2 tablespoons pomegranate molasses
- 2 tablespoons extra-virgin olive oil
- 2 smashed and peeled garlic cloves
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- ¼-½ teaspoon cayenne or Aleppo pepper (to taste)
Garnish
- Chopped walnuts or pistachios
- Paprika or za’atar
- Extra virgin olive oil
Instructions
- Prepare red peppers: Roast the red bell peppers until the skins are charred and blistered, then peel off the skins carefully and remove seeds. Collect any juices released during peeling to use in processing.
- Combine ingredients in food processor: Place the roasted and peeled red peppers along with their collected juices in the food processor bowl. Add torn sourdough bread, toasted walnuts, fresh lemon juice, pomegranate molasses, extra-virgin olive oil, smashed garlic cloves, paprika, ground cumin, sea salt, and cayenne or Aleppo pepper.
- Process the dip: Pulse and process the mixture for about 1 minute, scraping the sides of the bowl halfway through. Aim for a thick texture that is not completely smooth, maintaining some texture for authenticity.
- Adjust seasoning: Taste the muhammara and adjust seasoning, adding more salt, pomegranate molasses, or lemon juice as preferred to balance flavors.
- Serve and garnish: Scrape the muhammara into a serving bowl. Use the back of a spoon to create a shallow groove on the surface, then drizzle extra virgin olive oil on top. Sprinkle with paprika or za’atar and chopped or crushed walnuts or pistachios for garnish.
Notes
- Roasting the peppers over an open flame or under a broiler works well to achieve the smoky flavor.
- Toast walnuts lightly in a dry pan or oven to enhance their flavor before adding to the dip.
- Adjust cayenne or Aleppo pepper amount to control heat intensity.
- Store leftover muhammara in an airtight container in the refrigerator for up to 5 days.
- This dip pairs wonderfully with pita bread, crackers, or grilled meats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
