Description
Muhammara is a rich, flavorful Middle Eastern dip made from roasted red bell peppers, walnuts, and a blend of spices, creating a perfect balance of sweet, spicy, and tangy notes. This versatile dip is often enjoyed with pita bread, fresh vegetables, or as a spread in sandwiches.
Ingredients
Scale
Main Ingredients
- 4 red bell peppers
- 1 large onion
- 2 vine tomatoes
- 3 cloves garlic
- 1 cup walnuts
- ½ to 1 cup breadcrumbs
- ½ cup pomegranate seeds
- 1 tablespoon flat-leaf parsley, chopped
Seasonings and Condiments
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- 2 tablespoons pomegranate molasses (can substitute with balsamic vinegar)
- 1 teaspoon salt
- 2 twists of black pepper (optional)
Instructions
- Roast the Vegetables: Start by roasting the red bell peppers, onion, and vine tomatoes until their skins are charred and blistered, which enhances the smoky flavor. This can be done under a broiler, on a grill, or directly over a gas flame. Once roasted, place the peppers in a bowl covered with plastic wrap to steam for 10 minutes, then peel off the skins.
- Prepare the Peppers and Tomatoes: Peel the roasted peppers and remove seeds. Peel the roasted tomatoes and roughly chop them along with the roasted onion.
- Process the Ingredients: In a food processor, combine the roasted peppers, tomatoes, onion, garlic cloves, walnuts, tomato paste, olive oil, cumin, red pepper flakes, pomegranate molasses, salt, and black pepper. Blend until smooth but still slightly textured.
- Add Breadcrumbs: Gradually add the breadcrumbs to the mixture while pulsing, to reach your preferred thickness and consistency. The breadcrumbs help thicken the dip and add body.
- Adjust Seasoning and Garnish: Taste and adjust the salt and pepper as needed. Transfer the muhammara to a serving bowl, garnish with pomegranate seeds and chopped parsley for a fresh burst of flavor and color.
- Serve: Serve the muhammara chilled or at room temperature with fresh pita bread, crackers, or vegetable sticks as a delicious appetizer or side dish.
Notes
- For a smoky flavor, roasting the vegetables over a flame is preferred.
- Breadcrumb quantity can be adjusted to achieve desired dip thickness.
- Pomegranate molasses adds tanginess; balsamic vinegar is a good substitute but changes flavor slightly.
- Walnuts can be toasted lightly for enhanced flavor before blending.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Keywords: Muhammara, red pepper dip, Middle Eastern dip, walnut dip, vegetarian dip, appetizer, pomegranate molasses