Move over red pepper hummus
If you love roasted red pepper hummus (and even if you don’t), you’re going to love this recipe for Muhammara, a delicious roasted red pepper and walnut dip.
Muhammara is a Middle Eastern roasted red pepper dip made with roasted red peppers, toasted walnuts, olive oil and lots of great seasonings. This dip’s sweet and savory flavors are mixed with just the right amount of spice for a nice touch of heat.
The word muhammara comes from the Arabic word ahmar, which means red. Beautiful and delicious, this red pepper dip originated in Syria—the city of Aleppo to be exact. And now I’m serving it to my guests in Central Illinois. What a small world!
This recipe for Muhammara is so simple to put together, especially if you’re using jarred roasted red bell peppers (which is what I do). Just add the already-in-your pantry/fridge ingredients to the bowl of a food processor and whiz away to dip perfection.
Muhammara is a great last-minute dish take to a party or to serve your guests.
What is Pomegranate Molasses
The only “weird” ingredient in this recipe is pomegranate molasses.
Pomegranate Molasses is a honey-like syrup made from juice of sour pomegranate.
I actually found a bottle on the shelf of a regular grocery store. I was a little surprised it was so easy to find. If it’s not at your grocery, try a Middle Eastern specialty food store (lots of good stuff in there) or, of course, you can order it on line.
I don’t think there are any perfect substitutes but you can always make your own Pomegranate Molasses.
How to Make Muhammara
- Place the roasted peppers, green onion, walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, cumin and cayenne/red pepper flakes in the bowl of a food processor.
- Blend until well combined.
- With the motor running, slowly add in the oil until the mixture is smooth.
- Taste and season with salt or extra cayenne/hot pepper flakes.
- Before serving, top dip with a drizzle or olive oil and a sprinkle of sumac (optional but delicious), chopped walnuts or freshly chopped cilantro or parsley.
- Serve with pita chips, veggies or crackers of choice.
How to Toast Walnuts for Muhammara
TheSpruceEats.com has great tutorial on how to get walnuts perfectly toasted.They suggest using either an oven or stove top.
Since I usually make this dip at the last minute, I prefer the stove top method . My oven takes way too long to preheat. Just be really careful when you’re toasting. Keep a close eye on the walnuts so they don’t burn.
I usually toast up a large batch and keep them in the freezer for later us. It works great!
Other Favorite Dips
Muhammara (Roasted Red Pepper Dip)
- 3 roasted red bell peppers seeded, cored and peeled (or 1 and 1/2 cups jarred roasted peppers)
- 3 green onions, coarsely chopped
- 1/2 cup toasted walnuts, coarsely chopped (see notes)
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 teaspoons pomegranate molasses
- 1 1/2 teaspoons cumin
- 1/2 teaspoon cayenne pepper or red pepper flakes optional more to taste
- 1/4 cup olive oil
- ½ teaspoon salt
- ½ teaspoon sumac optional for garnish
- PLACE the roasted peppers, green onion, walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, cumin and cayenne/red pepper flakes in the bowl of a food processor.
- PROCESS until well combined.
- With the motor running, gradually ADD in the oil until the mixture is smooth.
- SEASON to taste with salt.
- If desired, top a drizzle of olive oil and/or sumac.
- SERVE with pita chips, veggies or crackers of choice