Ingredients
Main Ingredients
- 3 medium red bell peppers (about 1 pound), roasted and peeled
- ¼ cup torn sourdough bread (about ½ slice)
- ½ cup toasted walnuts
- 3 tablespoons fresh lemon juice
- 2 tablespoons pomegranate molasses
- 2 tablespoons extra-virgin olive oil
- 2 smashed and peeled garlic cloves
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- ¼–½ teaspoon cayenne or Aleppo pepper (to taste)
For Garnish
- Chopped walnuts or pistachios
- Paprika or za’atar
- Extra virgin olive oil
Instructions
- Prepare the Red Peppers: Roast and peel the red bell peppers according to your preferred method (such as grilling or broiling) until the skins are charred and blistered. Once cooled, peel off the skins and roughly chop the peppers. Collect any juices that accumulate during the peeling.
- Combine Ingredients in Food Processor: Place the roasted and peeled red peppers and their juices into the food processor bowl. Add torn sourdough bread, toasted walnuts, fresh lemon juice, pomegranate molasses, extra-virgin olive oil, smashed garlic cloves, paprika, ground cumin, sea salt, and cayenne or Aleppo pepper.
- Process to Desired Texture: Blend the mixture for about one minute, scraping down the sides once halfway through to ensure even blending. Aim for a thick, somewhat textured consistency rather than a completely smooth paste.
- Adjust Seasoning: Taste the muhammara and add additional salt, pomegranate molasses, or lemon juice as needed to balance the flavors.
- Serve and Garnish: Spoon the muhammara into a serving bowl. Create a groove on the surface with the back of a spoon, then drizzle with extra virgin olive oil. Sprinkle with paprika or za’atar and chopped walnuts or pistachios for garnish.
Notes
- Roasting and peeling the peppers is best done over an open flame, grill, or under a broiler for easy skin removal and smoky flavor.
- Use quality pomegranate molasses for the best tangy and sweet notes.
- Adjust cayenne or Aleppo pepper to control the level of heat in the dip.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Serve with pita bread, crackers, raw vegetables, or as a condiment with grilled meats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
