Description
Muhammara is a flavorful Middle Eastern dip made from roasted red peppers and walnuts, blended with aromatic spices, pomegranate molasses, and a touch of garlic. This vibrant dip is perfect for serving with bread or as a complement to grilled meats and vegetables.
Ingredients
Scale
Main Ingredients
- 3 red peppers
- 70g walnut halves
- 1 tbsp pomegranate molasses
- ½ tsp hot chilli flakes
- 1 tsp ground cumin
- 1 tsp tomato paste
- 1 small garlic clove, crushed
- handful of breadcrumbs
- ¾ tsp fine sea salt
For Serving
- olive oil, to serve
- handful of coriander leaves, to serve
Instructions
- Roast the Peppers: Preheat the oven to 220C/200C fan/gas 8. Place the red peppers on a baking sheet and roast for 25-30 minutes, turning once halfway through, until they become tender and start to blister. If the peppers do not blister well, grill them for a few additional minutes. Once cooked, allow them to cool slightly.
- Prepare the Peppers: Peel off and discard the skins of the roasted peppers. Remove and discard the seeds, then finely chop the pepper flesh.
- Toast the Walnuts: In a dry skillet or oven, toast the walnuts for about 5 minutes until they are lightly browned and fragrant. Set aside.
- Grind Walnuts: Place all but four walnut halves into a spice grinder or food processor and grind until they are fine but still retain some texture.
- Combine Ingredients: In a bowl, mix the ground walnuts with the chopped roasted peppers. Add the pomegranate molasses, hot chilli flakes, ground cumin, tomato paste, crushed garlic, breadcrumbs, and fine sea salt. Stir everything well to combine and season to taste.
- Serve the Muhammara: Transfer the muhammara to a serving plate. Drizzle generously with olive oil. Garnish the center with the reserved whole walnut halves and scatter coriander leaves around the edges for a fresh finish.
Notes
- For best flavor, use fresh pomegranate molasses available at Middle Eastern stores or specialty markets.
- If you prefer a smoother texture, blend the mixture longer in the food processor.
- Adjust the hot chilli flakes according to your preferred spice level.
- Serve chilled or at room temperature with warm pita, crackers, or fresh vegetables.
- The breadcrumbs help bind the dip; you may substitute with gluten-free breadcrumbs if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dip
- Method: Roasting
- Cuisine: Middle Eastern
Keywords: Muhammara, red pepper dip, walnut dip, Middle Eastern dip, pomegranate molasses dip, roasted red pepper, vegetarian dip
