Description
A bold and vibrant Middle Eastern dip made with roasted red peppers, toasted walnuts, garlic, and pomegranate molasses. Muhammarah is rich, slightly smoky, sweet, and tangy with a perfectly scoopable texture that pairs beautifully with flatbread or fresh vegetables.
Ingredients
Scale
- 2 cups roasted red bell peppers (about 3 large peppers), roasted and peeled
- 1 cup walnuts, lightly toasted
- 2 cloves garlic
- 1/2 cup breadcrumbs
- 1/3 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons pomegranate molasses
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
Instructions
- If roasting peppers yourself, preheat oven to 425°F (220°C). Roast peppers until skins blister, then peel and remove seeds.
- Lightly toast walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently. Let cool.
- Add roasted red peppers, toasted walnuts, garlic, breadcrumbs, olive oil, lemon juice, pomegranate molasses, salt, ground cumin, and red pepper flakes to a food processor.
- Pulse several times, then blend until the mixture is slightly coarse but spreadable. Scrape down the sides as needed.
- Taste and adjust seasoning, adding more lemon juice, salt, or red pepper flakes if desired.
- Transfer to a serving bowl, create gentle swirls with the back of a spoon, and drizzle lightly with olive oil before serving.
Notes
- Do not overblend, the dip should have slight texture from the walnuts.
- Allow the dip to rest for at least 30 minutes before serving for deeper flavor.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg