Syrian Muhammara (Red Pepper and Walnut Dip)
Dive into the rich and aromatic flavors of the Middle East with this traditional Syrian Muhammara, a luscious red pepper and walnut dip that's as nutritious as it is delicious. Perfect for adding a zesty kick to your mezze platter or as a standalone appetizer.
Equipment
- Food processor
- Baking sheet
- Bowl
- Plastic wrap
Ingredients
- 3 large red bell peppers (about 1.5 lbs / 680 g)
- 1 cup walnuts (100 g), lightly toasted
- 2 cloves garlic
- 1/2 cup whole wheat bread crumbs (60 g)
- 2 tbsp extra virgin olive oil (30 ml)
- 1 tbsp pomegranate molasses (15 ml)
- 1 tsp ground cumin (2 g)
- 1/2 tsp smoked paprika (1 g)
- 1/4 tsp cayenne pepper (0.5 g)
- 1/4 tsp salt (1.5 g)
- 1 lemon juice of (about 3 tablespoons / 45 ml)
Instructions
- Begin by roasting the red bell peppers. Place them on a baking sheet under the broiler and roast, turning occasionally, until the skin is charred on all sides. This should take about 10 minutes.
- Transfer the roasted peppers to a bowl and cover with plastic wrap, allowing them to steam for 10 minutes. Once cooled, peel off the skin, remove the seeds and stems, and place the flesh in the bowl of a food processor.
- Add the toasted walnuts, garlic, bread crumbs, olive oil, pomegranate molasses, ground cumin, smoked paprika, cayenne pepper, salt, and lemon juice to the food processor with the red peppers.
- Pulse the mixture until smooth, scraping down the sides as necessary to ensure even blending. If the dip is too thick, you can add a tablespoon of water to reach the desired consistency.
- Taste and adjust the seasoning if necessary. For a richer flavor, you can add more pomegranate molasses or a pinch more salt.
- Transfer the Muhammara to a serving bowl. It can be served immediately or refrigerated for an hour to allow the flavors to meld.
- Garnish with a drizzle of olive oil and a sprinkle of chopped walnuts before serving.
Notes
For a gluten-free version, substitute the whole wheat bread crumbs with gluten-free bread crumbs or almond meal.
The Muhammara can be stored in an airtight container in the refrigerator for up to one week.
If pomegranate molasses is not available, you can substitute it with a mix of lemon juice and honey, though the flavor profile will be slightly different.
Adding a bit of chopped fresh mint or parsley can bring a refreshing twist to this classic dip.