Description
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. This can be made in 20 minutes using jarred roasted peppers. I prefer roasting my own, but in a pinch, jarred works too. If roasting your own, plan on 75 minutes.
Ingredients
- 3 red bell peppers (or use from a jar)
- 1 cup fresh walnuts, lightly toasted (use 1/2 cup more if omitting bread crumbs)
- 1 clove garlic
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon ground cumin, more to taste
- 1/2-1 teaspoon kosher salt, more to taste
- 1-2 tablespoons pomegranate molasses, more as needed (see recipe in the notes)
- 1 teaspoon Aleppo chili flakes (or try Urfa Biber or regular chili flakes), and more to taste
- 1/4 cup olive oil
- 1 teaspoon honey, or sugar, more to taste
- 1/4 cup Italian parsley
- 1/2- 3/4 cup bread crumbs (optional, sub more walnuts)
- Optional Garnishes: Drizzle of olive oil, crushed toasted walnuts, fresh pomegranate seeds, Italian parsley leaves or mint leaves.
Instructions
- Roast the peppers. Preheat oven to 450F. Cut the peppers in half, remove seeds and stem, and place in a single layer, open side down, on a parchment-lined sheet pan, and roast until blackened and bubbled, 30-45 minutes. You want them to blacken, not only for the smoky flavor, but so the skin is easily removed. Once blackened, place in a bowl, covered with a kitchen towel, to further soften them. Peel under running water. No need to get every bit of skin.
- Toast the walnuts on a sheet pan in a 350F oven, until fragrant and earthy, roughly 7-10 minutes, stirring halfway through.
- Blend. Place ingredients in a food processor and pulse until combined. You can make it smoother, or leave a little texure as you see here. Adjust seasonings to taste, and refrigerate!
- If it seems dry or thick, add a little more olive oil as needed.
- 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 bread or pita crackers.
Notes
Canned roasted peppers: Rinse and pat dry thoroughly. You’ll need about 2 ½-3 cups.
To make 1/4 cup of pomegranate molasses, place 1 cup of 100 % pomegranate juice, 2 tablespoons maple syrup, and 2 teaspoons lemon juice into a small pot on the stove. Stir over medium heat until the sugar dissolves, then simmer gently over medium-low heat, uncovered, until it has reduced to 1/4 cup. The more gently you simmer, the less bitter it will be. It will thicken as it cools.
Nutrition
- Serving Size:
- Calories: 148
- Sugar: 4.8 g
- Sodium: 43.8 mg
- Fat: 11 g
- Saturated Fat: 1.2 g
- Carbohydrates: 10.8 g
- Fiber: 2.1 g
- Protein: 3.1 g
- Cholesterol: 0 mg
