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Introduction
Muhammara, originating from Aleppo, Syria, has been a beloved mezze dish throughout the Levantine region for centuries. This ancient recipe traditionally combined the region's abundant sweet red peppers with local walnuts and pomegranate molasses, creating a distinctive blend that merchants would enjoy along the historic Silk Road. Today, this healthful dip has gained international popularity not only for its vibrant color and complex flavor profile but also for its impressive nutritional benefits, including heart-healthy fats from walnuts and antioxidants from red peppers. It's particularly popular during summer entertaining, when its bright flavors and room-temperature serving style make it perfect for outdoor gatherings.
Ingredients
• 2 large red bell peppers, roasted, peeled and seeded
• 1 cup raw walnuts, lightly toasted
• 3 tablespoons extra virgin olive oil
• 2 medium cloves garlic, peeled and roughly chopped
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• ¼ teaspoon Aleppo pepper (optional)
• 2 tablespoons pomegranate molasses (optional, for garnish)
Step 1:
Preheat oven to 350°F (175°C). Spread walnuts on a parchment-lined baking sheet and toast for 8-10 minutes until fragrant. Let cool.
Step 2:
If using fresh peppers, roast them under the broiler for 15-20 minutes, turning occasionally, until charred. Place in a sealed container to steam, then peel and seed. Skip this step if using jarred peppers.
Step 3:
Place cooled walnuts in a food processor and pulse until finely ground but not paste-like.
Step 4:
Add roasted peppers, garlic, cumin, smoked paprika, salt, and black pepper to the processor. Pulse to combine.
Step 5:
With the processor running, slowly drizzle in olive oil until mixture is smooth and well-combined.
Step 6:
Add lemon juice and Aleppo pepper (if using). Pulse briefly to incorporate. Taste and adjust seasoning if needed.
Q: Can I make this ahead of time?
A: Yes, prepare up to 2 days in advance. Flavors will develop further in the refrigerator.
Q: Is this dip spicy?
A: No, it's mild with warm spices. Aleppo pepper adds complexity rather than heat.
Q: Can I freeze this dip?
A: Not recommended as freezing may affect the texture and separation may occur upon thawing.
• For best results, use jarred roasted red peppers if fresh peppers are not in season.
• Almonds or hazelnuts can be substituted for walnuts.
• Store-bought roasted red peppers can save time - drain well before using.
• Toast walnuts at 350°F (175°C) for 8-10 minutes until fragrant.
• Contains tree nuts - not suitable for nut allergy sufferers.
• Vegan and gluten-free friendly.
Transfer to a serving bowl, drizzle with pomegranate molasses if desired. Serve at room temperature with warm pita bread, crackers, or fresh vegetables.
Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Toast walnuts and roast peppers simultaneously to save time. Prepare other ingredients while nuts and peppers cool.
- Do not over-process walnuts or the dip will become too oily
- Ensure peppers are well-drained to prevent a watery dip
- Let ingredients come to room temperature for better blending
Substitute almonds or hazelnuts for walnuts, or add roasted eggplant for a different texture and flavor profile.
Serve with Turkish tea, mint tea, or a crisp white wine like Sauvignon Blanc.
Best made in summer when fresh red peppers are in season, but suitable year-round using jarred peppers.
Contains tree nuts (walnuts). Free from dairy, eggs, soy, gluten, and shellfish.
