Name: Muhammara: Roasted Pepper and Walnut Spread with Pomegranate Seeds Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 4 red bell peppers, quartered; 1 large onion, cut into 6 pieces; 2 vine tomatoes, quartered; 2 tablespoons extra virgin olive oil; 1 teaspoon salt; 2 twists of black pepper (optional); 1 tablespoon extra virgin olive oil; 3 cloves garlic, grated; 2 tablespoons tomato paste; 1 teaspoon cumin; ½ teaspoon red pepper flakes; 1 cup walnuts; 2 tablespoons pomegranate molasses (substitute balsamic vinegar if needed); ½ to 1 cup breadcrumbs (for thickening); ½ cup pomegranate seeds; 1 tablespoon flat-leaf parsley, chopped

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Introduction

Muhammara is a vibrant Middle Eastern red pepper and walnut dip that bursts with smoky, sweet, and tangy flavors. This easy-to-make spread is perfect for serving with warm pita bread or fresh veggies as an appetizer or snack.

Muhammara: Roasted Pepper and Walnut Spread with Pomegranate Seeds Recipe - Recipe Image

Ingredients

4 red bell peppers
1 large onion
2 vine tomatoes
2 tablespoons extra virgin olive oil
3 cloves garlic
2 tablespoons tomato paste
1 teaspoon cumin
½ teaspoon red pepper flakes
1 cup walnuts
2 tablespoons pomegranate molasses (substitute balsamic vinegar if needed)
½ to 1 cup breadcrumbs
1 teaspoon salt
2 twists of black pepper (optional)
½ cup pomegranate seeds
1 tablespoon flat-leaf parsley, chopped

Instructions

Step 1: Preheat your oven to 400°F (200°C). Quarter the red bell peppers and vine tomatoes, and cut the onion into six pieces. Place them on a baking tray and drizzle with 2 tablespoons of extra virgin olive oil. Season with 1 teaspoon salt and 2 twists of black pepper. Arrange the vegetables in a single layer with minimal overlap.
Step 2: Roast the vegetables for 30 to 40 minutes until they are slightly charred on the outside. Once done, peel off the skins from the bell peppers while they are still warm, as they will come off easily.
Step 3: While the vegetables roast, heat 1 tablespoon olive oil in a small skillet. Add grated garlic, tomato paste, cumin, and red pepper flakes. Sauté for about 3 minutes until the spices release a fragrant aroma.
Step 4: In a food processor, pulse the roasted bell peppers, tomatoes, onions, the sautéed tomato paste mixture, walnuts, and pomegranate molasses until smooth and creamy.
Step 5: If the dip is too liquid, gradually add ½ to 1 cup of breadcrumbs to thicken it to your desired consistency.
Step 6: Taste the muhammara and adjust the seasoning by adding more salt or pomegranate molasses if needed.
Step 7: Transfer the dip to a serving platter. Drizzle with extra virgin olive oil, sprinkle with pomegranate seeds, and garnish with chopped flat-leaf parsley.
Step 8: Serve muhammara warm or at room temperature alongside warm pita bread for dipping.

Tips & Variations

For a smokier flavor, you can char the bell peppers directly over a gas flame before roasting.
Substitute pomegranate molasses with balsamic vinegar if you don’t have any on hand, though the flavor will be slightly different.
Add a pinch of smoked paprika for an extra depth of flavor.
If you prefer a smoother texture, blend the mixture longer to create a silky dip.

Storage

Store muhammara in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving and stir well. You can also serve it chilled if preferred. It does not freeze well due to the fresh vegetables and nuts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted red peppers from a jar instead of fresh ones?

Yes, jarred roasted red peppers can be used to save time. Drain them well and adjust seasoning since jarred peppers might be saltier or sweeter than fresh roasted ones.

Is muhammara gluten-free?

The traditional recipe includes breadcrumbs, which contain gluten. To make it gluten-free, substitute breadcrumbs with gluten-free alternatives or ground nuts. Always check labels if using store-bought products.