Muhammara
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Prep Time5 mins
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Serving6
I received free samples of California Walnuts in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.
Muhammara is a red pepper dip that originated in Aleppo, Syria. This walnut and roasted red pepper mezze (appetizer) is very popular throughout the Mediterranean, especially in Turkey. It is a dip that is served like hummus or baba ganoush with fresh pita bread, pita chips, crackers, or even fresh vegetables like carrots and celery. It is plant-based and vegan, making it perfect as a delicious mezze or healthy snack. It is also really easy to make, using pantry staples like bread crumbs, olive oil, and California Walnuts.
What is in Muhammara?
The most important ingredients that make up Muhammara are roasted red peppers, walnuts, bread crumbs, olive oil, and the Aleppo pepper. The Aleppo pepper is vital for the spicy flavorful kick; however, it is often substituted with very similar peppers like cayenne pepper or paprika. I actually did not have Aleppo pepper on hand before making this recipe but I found and ordered it online quite easily! The remainder of ingredients depend on preference and what country you are eating in it. Red pepper paste (similar to tomato paste is just added to enhance the roasted red peppers’ flavor, but may be omitted from recipe if it is not something you have on hand. I purchase mine from my local Middle-Eastern grocer as I typically also use it when making kibbe neye (raw kibbe).
The pomegranate molasses adds a delicious sweetness and slight tanginess to the flavor of the dip. A little bit of the molasses is also drizzled on the top once it has been transferred to the serving dish for a nice pop of taste and color. This delicious dip comes together so quickly and makes for a healthy side dish to a meal. Make enough for leftovers, as this dish tastes even better served cold the next day.
Tips for making Muhammara
- For extra flavor, try dry toasting the walnuts beforehand in a skillet or in the oven for a few minutes.
- Use homemade roasted red peppers if possible. I have attached my recipe; they are SO easy to make and last 1-2 weeks refrigerated.
The walnuts I use in this recipe are California Walnuts. A handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet. Regardless of your flavor preference, walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA (2.5g/oz). California walnuts contain protein (4g/oz.) and fiber (2g/oz.). More nutrient information can be found at: https://walnuts.org/health-professionals/
STEP 1
In a large food processor, add the freshly roasted red peppers (or jarred) along with the walnuts, bread crumbs, red pepper paste, garlic cloves, pomegranate molasses, olive oil, salt, Aleppo pepper and cumin. Pulse until all the ingredients have integrated together.
STEP 2
Depending on how much liquid was in your roasted peppers, if the dip is still very thick, add a teaspoon or so of olive oil. If the mixture is too runny, add a couple tablespoons of breadcrumbs until it comes together. Taste for seasoning and spice (Aleppo pepper)
STEP 3
Transfer to a serving dish and drizzle a bit of pomegranate molasses on top. Serve at room temperature or cold with pita bread, pita chips/crackers, or raw veggies.
Muhammara (Mhammara Dip)
Ingredients
- 1 cup California Walnuts
- 2 Red Peppers
- 2 Garlic Cloves
- 2 tsp. Red Pepper Paste
- 2 tb. Pomegranate Molasses
- 1 cup Breadcrumbs
- ¼ cup Olive Oil
- 1 tsp. Aleppo Pepper
- 1 tsp. Salt
- 1 tsp. Cumin
Instructions
- In a large food processor, add the freshly roasted red peppers (or jarred) along with the walnuts, bread crumbs, red pepper paste, garlic cloves, pomegranate molasses, olive oil, salt, Aleppo pepper and cumin. Pulse until all the ingredients have integrated together.
- Depending on how much liquid was in your roasted peppers, if the dip is still very thick, add a teaspoon or so of olive oil. If the mixture is too runny, add a couple tablespoons of breadcrumbs until it comes together. Taste for seasoning and spice (Aleppo pepper)
- Transfer to a serving dish and drizzle a bit of pomegranate molasses on top. Serve at room temperature or cold with pita bread, pita chips/crackers, or raw veggies.
Notes
Nutrition
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