How to make Muhammara Dip – a flavorful Middle Eastern appetizer made with roasted peppers and walnuts. A delicious dip to serve with veggies or pita bread!
This brightly hued, roasted red pepper and walnut dip, called Muhammara, will become your new favorite party appetizer. It hails from Syria, with many variations found throughout Turkey and other Eastern Mediterranean countries, it’s signature ingredient is sweet and tangy pomegranate molasses – which I’ve included a recipe for as well! Toasted walnuts and bread crumbs give the flavorful dip delicious texture and earthiness, while Aleppo chili flakes add heat. Make this ahead and refrigerate overnight, because the flavors get even better – then bring to room temperature before serving. Sprinkle with toasted walnuts, fresh parsley or mint leaves, a drizzle of olive oil and pomegranate seeds and serve with toasty pita bread or crackers. A simple, festive, make-ahead appetizer, perfect for parties and gatherings.
A simple, unique and delicious appetizer that can be made ahead and is easy to transport to parties and gatherings. Cheers friends!
A simple, flavorful Middle Eastern Dip called Muhammara, with roasted peppers, garlic, parsley and pomegranate molasses (recipe below) , that can be made ahead! Serve with toasted pita or crackers.
3 large red bell peppers, roasted and peeled (or use from a jar)
¼ cup Italian parsley
1–2 fat cloves garlic
1 teaspoon freshly squeezed lemon juice
2 teaspoon ground cumin
½ teaspoon kosher salt, more to taste
1 tablespoon pomegranate molasses ( see recipe in the notes)
½ teaspoon Aleppo chili flakes (or regular chili flakes), and more to taste
4 tablespoons olive oil
1-2 teaspoons honey, more to taste
1 cup walnuts, lightly toasted
½- ¾ cup fresh bread crumbs
If using canned roasted peppers, rinse and pat dry well. Place all ingredients except the walnuts
and bread crumbs into a food processor, and pulse repeatedly until combined, but not completely
smooth. Leave a little texture.
Add toasted walnuts and bread crumbs and pulse until combined, but again, not too smooth.
Taste and adjust salt, honey and chili flakes to your liking.
At this point feel free to refrigerate, covered, up to 2 days ahead, allowing flavors to meld and enhance.
Before serving, bring to room temp. Place in a medium bowl. With the back of a spoon make a circular well in the dip and drizzle olive oil into the well. Top with more crushed toasted walnuts, fresh pomegranate
seeds and a few parsley or mint leaves. Serve with warm toasty pita or crackers.
To make one cup of pomegranate molasses, place the following ingredients into a heavy bottomed, medium sized pot on the stove. Stir over medium heat until the sugar dissolves, then simmer gently over medium low heat, uncovered, for 1 to 1 ¼ hours until it has reduced all the way down to 1 cup. It will thicken as it cools.
- 4 cups 100% pomegranate juice ( unsweetened)
- ½ cup granulated sugar
- 2 tablespoons lemon juice
Pour into a little glass jar, and let cool completely before storing in the fridge.The molasses will keep up to 6 months in the fridge. Feel free to make a smaller batch, but you may need to lower cooking temp.
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