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An overhead view of Muhammara on a black plate.
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5 from 2 votes

Muhammara Recipe

This Muhammara recipe brings out the best of dishes that are rich and full of flavor. A traditional Middle Eastern dip, Muhammara is a sweet, sour and spicy dip made from walnuts and roasted red peppers.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Middle East
Diet: Halal, Vegan, Vegetarian
Servings: 8 servings
Calories: 201kcal
Author: Amira

Ingredients

  • 3 red bell peppers about 1 pound.
  • 1 cup toasted whole walnut
  • ½ - ⅔ cup bread crumbs
  • 2 Tablespoons pomegranate molasses.
  • 3 garlic cloves minced
  • 1 ½ Tablespoon lemon juice
  • ½ teaspoon paprika
  • ½ teaspoon salt or to taste.
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper more if you like more heat.
  • ½ teaspoon black pepper
  • ¼ cup olive oil extra for drizzling.

Instructions

  • Preheat oven to 400F.
  • Place peppers on a baking sheet lined with parchment paper and pop in the oven. Bake for 15-20 minutes.
  • Turn peppers to the other side and bake for another 15-20 minutes or until done.
  • In the food processor, blend together walnuts and pepper until smooth.
  • Add bread crumbs and all the ingredients except for the olive oil. Mix everything well.
  • While your food processor still on add the olive oil and process until everything is well mixed.
  • Transfer to a bowl, drizzle with more olive oil, garnish with chopped walnuts and serve.

Video

Notes

  • Peppers should be lightly charred and collapsed to indicate that they are done.
  • I did not remove the peppers skin as we love it that way. Removing the skin though, yields a smoother Muhammara.
  • You can process ¾ the walnuts with the bell pepper and roughly chop the rest for a more textured dip.
  • If your dip is too thick for your liking add water little by little until you reach your desired consistency. You can add up to half a cup of water.
  • To save time: Use store bought jarred peppers or you can also use red pepper paste if you have it.
  • Store leftover in clean jars with a thin layer of olive oil on top. Should keep in the fridge for up to a week when properly stored.
  • Please check the nutrition disclaimer policy.
 

Nutrition

Calories: 201kcal | Carbohydrates: 11g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 386mg | Potassium: 115mg | Fiber: 2g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg