Introduction
Muhammara is a flavorful Middle Eastern dip originating from Aleppo, Syria. It's made from roasted red peppers, walnuts, olive oil, and a blend of spices, giving it a smoky, nutty, and slightly sweet flavor. Muhammara is traditionally served as part of a mezze platter, along with fresh bread, vegetables, or crackers. It's a vibrant and versatile dip that combines rich textures with deep, aromatic spices.
Ingredients
- 4 large red bell peppers (roasted and peeled)
- 1 cup walnuts (lightly toasted)
- 1/4 cup breadcrumbs (preferably from a crusty, stale bread)
- 2 garlic cloves (minced)
- 2 tbsp pomegranate molasses
- 1 tsp ground cumin
- 1 tsp smoked paprika (optional, for smoky depth)
- 1/4 tsp Aleppo pepper or red chili flakes (adjust to taste)
- 2-3 tbsp extra virgin olive oil (plus more for drizzling)
- 1 tbsp lemon juice
- Salt to taste
- Fresh parsley (for garnish, optional)
Instructions
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Roast the peppers:
- Preheat the oven to 220°C (425°F). Place the red bell peppers on a baking sheet lined with foil and roast for 25-30 minutes, turning occasionally, until the skins are charred and the peppers are soft.
- Once roasted, place the peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins. Peel off the charred skins, remove the seeds and stems, and let the peppers cool slightly.
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Prepare the walnuts:
- While the peppers are roasting, toast the walnuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently, until fragrant and lightly browned. Let them cool.
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Blend the ingredients:
- In a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, minced garlic, pomegranate molasses, cumin, smoked paprika, Aleppo pepper, and lemon juice. Pulse until the mixture is mostly smooth but still retains some texture.
- While pulsing, slowly drizzle in the olive oil until the mixture reaches a creamy consistency. Taste and adjust seasoning with salt and more lemon juice or pomegranate molasses if needed.
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Rest and Serve:
- Let the muhammara rest in the fridge for 30 minutes to allow the flavors to meld. Before serving, transfer to a bowl and drizzle with extra olive oil. Garnish with fresh parsley or additional chopped walnuts if desired.
Health Considerations
- Muhammara is rich in healthy fats from the walnuts and olive oil, and it's a great source of fiber, protein, and antioxidants from the red peppers.
- Pomegranate molasses provides a natural sweetness, but be mindful of the sugar content if you're watching your sugar intake.
- For a lighter version, you can reduce the amount of olive oil or use whole-grain breadcrumbs.
Serving Suggestions
- Serve muhammara with pita bread, flatbread, or crackers as part of a mezze platter.
- It pairs well with fresh vegetable sticks like cucumbers, carrots, or celery.
- You can also use it as a spread in sandwiches or wraps, or as a topping for grilled meats or roasted vegetables.
Tips
- Roasting peppers: For extra smoky flavor, you can char the red peppers over an open flame on a gas stovetop instead of roasting them in the oven.
- Pomegranate molasses: This ingredient adds a signature tangy sweetness to the dip. If you can't find it, you can substitute it with a mix of balsamic vinegar and honey or lemon juice.
- Texture: For a smoother dip, blend the mixture longer. For a chunkier texture, pulse it briefly and leave small pieces of walnuts for crunch.
