Discover Muhammara — your new favorite dip obsession. This hearty, vibrant Middle Eastern spread bursts with roasted red pepper, walnut, and pomegranate flavors that balance sweet, smoky, and tangy notes in every bite.
There are dips you like… and then there are dips you can’t stop thinking about. Muhammara definitely falls into the second category for me. This bold, hearty dip from the Middle East has quickly become my new addiction — one that I’m not planning to give up anytime soon.
Made from roasted red peppers, walnuts, and a touch of pomegranate molasses, Muhammara is rich, smoky, and just the right amount of tangy. It’s one of those recipes where every bite hits a different note — a little sweet, a little spicy, a little nutty — all coming together in perfect harmony. The pomegranate molasses adds this bright, almost fruity depth that keeps you going back for more.
What I love most about Muhammara is how versatile it is. It’s hearty enough to serve as a spread on toast or a sandwich base, yet elegant enough to appear on a mezze platter next to hummus and baba ganoush. You can scoop it up with warm pita, spread it on grain bowls, or use it as a dip for roasted veggies or crackers. It even makes a delicious topping for grilled chicken or fish, adding layers of flavor that instantly elevate a simple meal.
And beyond taste, Muhammara packs a nutritious punch. Walnuts are loaded with heart-healthy omega-3s, while red peppers bring antioxidants and vitamin C. Together, they create a dip that’s as nourishing as it is indulgent.
It’s amazing how something so simple — roasted peppers, nuts, and a drizzle of pomegranate molasses — can transform into such a showstopper. Every time I make it, I’m reminded how food can be both comforting and exciting, familiar yet new.
If you’ve never tried Muhammara, trust me — one taste and you’ll understand why I’m hooked. It’s vibrant, hearty, and bursting with flavor. Consider this your invitation to fall in love with your new favorite dip.
Muhammara
Ingredients
- 2 red bell peppers
- 4 Tbsp extra virgin olive oil, divided
- 1 c walnuts, shelled and toasted
- 1 garlic clove, roughly chopped
- 2½ Tbsp tomato paste
- ¾ c breadcrumbs
- 2 Tbsp pomegranate molasses
- 1 tsp Aleppo pepper
- ½ tsp sugar
- 1 tsp sumac
- ½ tsp salt
Instructions
- Preheat your oven to 425°F. Place the red bell peppers on a lined baking sheet and drizzle with 1 tablespoon olive oil. Roast for 25–30 minutes, turning halfway through, until the skins are charred and blistered.
- Transfer the hot roasted peppers to a bowl and cover tightly with a plate or plastic wrap. Let them steam for about 10 minutes — this makes peeling easier. Once cool enough to handle, remove the skins, stems, and seeds.
- In a food processor, combine the peeled peppers, toasted walnuts, garlic, tomato paste, breadcrumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, and salt. Pulse until you have a coarse, slightly chunky paste.
- With the food processor running, slowly drizzle in the remaining 3 tablespoons olive oil until the mixture becomes smooth and creamy, but still retains a bit of texture. Taste and adjust seasoning — add a bit more salt, Aleppo pepper, or pomegranate molasses as needed.
- Spoon the Muhammara into a shallow bowl. Drizzle with a touch of olive oil and sprinkle with extra sumac or chopped walnuts for garnish. Serve with warm pita, crackers, or fresh veggies.
Notes
Muhammara tastes even better after it’s had time to chill — let it rest for at least an hour before serving to let the flavors meld. It keeps well in the fridge for up to 5 days and can even be frozen for later.
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