Muhammara: Roasted Pepper and Walnut Spread with Pomegranate Seeds Recipe
Muhammara is a vibrant and flavorful Middle Eastern dip made from roasted red peppers, walnuts, and a blend of aromatic spices, finished with a touch of pomegranate molasses for sweetness and tang. This recipe creates a creamy, smoky, and slightly spicy spread that’s perfect served with warm pita bread or fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: About 2 cups (serves 6 as a dip) 1x
- Category: Dip
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- 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)
Flavor Base
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, grated
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
Blend & Finish
- 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
Instructions
- Roast Vegetables: Preheat your oven to 400°F (200°C). Place the quartered bell peppers, vine tomatoes, and onion pieces on a baking tray. Drizzle with 2 tablespoons of extra virgin olive oil, and season with 1 teaspoon salt and 2 twists of black pepper. Arrange everything in a single layer with minimal overlapping. Bake for 30 to 40 minutes, or until the vegetables are slightly charred. Once roasted, remove the skins from the bell peppers as they will peel off easily.
- Make Flavor Base: While the vegetables roast, heat 1 tablespoon of olive oil in a small skillet. Add the grated garlic, tomato paste, cumin, and red pepper flakes. Sauté for about 3 minutes until fragrant and aromatic, being careful not to burn the garlic.
- Blend Ingredients: In a food processor or blender, combine the roasted red peppers, tomatoes, onions, the prepared spice and tomato paste mixture, walnuts, and pomegranate molasses. Pulse until the mixture is creamy and well combined. If the muhammara feels too liquid, add breadcrumbs gradually (½ to 1 cup) to achieve a thicker consistency.
- Serve: Taste the muhammara and adjust seasoning with salt and pomegranate molasses as desired. Spread the dip on a serving platter, drizzle with extra virgin olive oil, and garnish with pomegranate seeds and chopped flat-leaf parsley. Serve alongside warm pita bread for dipping.
Notes
- Removing the skins from the roasted red peppers improves texture and flavor.
- Pomegranate molasses adds a unique sweet-tart depth; balsamic vinegar can be used as a substitute if unavailable.
- Adjust the amount of breadcrumbs based on your preferred dip thickness.
- For a smoother dip, blend longer; for a chunkier texture, pulse less.
- Muhammara can be refrigerated in an airtight container for up to 5 days.
Keywords: Muhammara, Middle Eastern dip, roasted red pepper dip, walnut dip, pomegranate molasses, vegetarian appetizer
