Muhammara: Syrian Roasted Red Pepper and Walnut Dip
Muhammara is a vibrant and beloved dip, a cornerstone of the Syrian mezze table. Cherished for its rich, complex balance of sweet, tangy, and smoky flavors, it's often savored with warm pita bread.
Ingredients
- Main Ingredients
- 3 large (or 1 jar roasted red peppers, drained) Large red bell peppers, roasted
- 1 cup Walnuts, lightly toasted
- ½ cup Fine breadcrumbs
- 2 tablespoons (or 1 tbsp regular red pepper paste + 1 tsp paprika) Aleppo pepper paste
- 2 tablespoons Pomegranate molasses
- 2 cloves Garlic, minced
- ¼ cup (plus more for drizzling) Extra virgin olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cumin
- ½ teaspoon Salt
- ½ teaspoon Sugar (optional)
- For Garnish
- Extra virgin olive oil
- Toasted walnut halves
- Pomegranate seeds
- Fresh mint leaves
Method
- 1
Roast the Bell Peppers (if using fresh)
20 minIf you're using fresh bell peppers, start by roasting them. You can do this by placing them directly over a gas flame, turning frequently until the skin is charred and blistered all over (this takes about 10 minutes). Alternatively, place them under a hot broiler, turning them often, until evenly blackened. Once roasted, immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap to let them steam for about 10 minutes. This makes peeling much easier. Carefully peel off the charred skin, remove the stems and seeds, but avoid rinsing them under water, as you want to keep that lovely smoky flavor. If you're using jarred roasted peppers, just drain them well.
- 2
Toast the Walnuts
4 minWhile your peppers are cooling, lightly toast the walnuts. Heat a dry skillet over medium heat and add the walnuts, stirring occasionally for about 3-4 minutes until they become fragrant and slightly golden. Be careful not to burn them! Let them cool completely afterwards.
- 3
Blend All Ingredients
Now, let's bring it all together. In the bowl of a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, Aleppo pepper paste (or your alternative), pomegranate molasses, minced garlic, a quarter cup of olive oil, lemon juice, ground cumin, and salt. Process everything until you get a relatively smooth mixture, but one that still has a little texture from the walnuts – we don't want it perfectly pureed. Taste and adjust the seasoning: if it's too tart, a pinch of sugar can help; if it needs more depth, add a touch more pomegranate molasses.
- 4
Allow to Rest
30 minTransfer your freshly made muhammara to a serving bowl. For the best flavor, cover it and let it rest at room temperature for at least 30 minutes. This resting period allows all those wonderful flavors to meld and deepen.
- 5
Serve and Garnish
To serve, spread the muhammara onto a shallow plate. Create an attractive swirl pattern with the back of a spoon. Drizzle generously with extra virgin olive oil, then garnish with a few toasted walnut halves, a sprinkle of fresh pomegranate seeds (if in season), and a couple of vibrant mint leaves. Enjoy with warm pita bread or as part of a mezze spread!