Muhammara
Muhammara is a smoky, slightly spicy roasted red pepper and walnut dip with origins in Syria. This Mediterranean favorite is smooth, nutty, and tangy — perfect for pairing with pita, veggies, or crackers. Easy to make, vegan, and full of bold flavor, it’s a must-have on any appetizer table.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1½ cups
- Category: Appetizer, Dip, Spread
- Method: Blended
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegan
Ingredients
- 2 large roasted red peppers (jarred or homemade)
- ¾ cup walnuts, toasted
- ¼ cup breadcrumbs (or almond meal for gluten-free)
- 1 garlic clove
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- ¼ cup olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- If roasting peppers from scratch, broil or grill until charred, then peel and remove seeds once cooled.
- Toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant.
- In a food processor, combine roasted peppers, toasted walnuts, breadcrumbs, garlic, pomegranate molasses, lemon juice, cumin, paprika, and red pepper flakes.
- Blend until smooth, then slowly drizzle in olive oil while blending until creamy.
- Taste and adjust seasoning with salt, pepper, or more lemon juice as needed.
- Transfer to a serving bowl and drizzle with additional olive oil before serving.
Notes
- Use almonds instead of walnuts for a milder flavor.
- Add tahini for extra creaminess.
- For more heat, mix in harissa paste or extra red pepper flakes.
- Great as a sandwich spread or base for grain bowls.
- Flavors deepen as it rests — even better the next day!
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 1g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://recipesbyliza.com/muhammara/
