📝 About This Recipe
Originating from the culinary heart of Aleppo, Syria, Muhammara is a masterpiece of Levantine mezze that perfectly balances sweet, savory, smoky, and spicy notes. This vibrant crimson dip combines the earthy richness of toasted walnuts with the charred sweetness of red bell peppers and the unique tang of pomegranate molasses. It is a sophisticated, nutrient-dense spread that offers a complex flavor profile unlike any other dip in the world.
🥗 Ingredients
The Roasted Base
- 3 large Red Bell Peppers (firm and glossy)
- 1 tablespoon Olive Oil (for coating the peppers)
The Heart of the Dip
- 2 cups Walnut Halves (shelled and raw)
- 1/2 cup Fresh Breadcrumbs (panko or toasted pita crumbs work well)
- 3 tablespoons Pomegranate Molasses (high quality for best acidity)
- 2 teaspoons Aleppo Pepper Flakes (or 1 tsp red chili flakes plus 1/2 tsp paprika)
- 1 tablespoon Tomato Paste (double concentrated)
- 2 pieces Garlic Cloves (finely minced)
- 1 teaspoon Ground Cumin (freshly toasted if possible)
- 1/3 cup Extra Virgin Olive Oil (cold pressed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Sea Salt (to taste)
For Garnish
- 2 tablespoons Walnuts (roughly chopped)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 tablespoon Pomegranate Arils (optional, for a pop of color)
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C) or set your broiler to high. Line a baking sheet with parchment paper or aluminum foil.
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2
Rub the whole red peppers with one tablespoon of olive oil. Place them on the baking sheet and roast for 25-30 minutes, turning occasionally, until the skin is charred and blistered on all sides.
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3
Remove the peppers from the oven and immediately place them in a glass bowl. Cover the bowl tightly with plastic wrap for 10 minutes; the steam will loosen the skins.
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4
While the peppers steam, place the 2 cups of walnuts in a dry skillet over medium heat. Toast for 3-5 minutes until fragrant and slightly darkened. Set aside to cool.
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5
Peel the charred skin off the peppers, discard the stems and seeds, and pat the flesh dry with a paper towel to remove excess moisture.
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6
In a food processor, pulse the toasted walnuts until they are finely ground but still retain a bit of texture—avoid turning them into a paste.
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7
Add the roasted peppers, breadcrumbs, pomegranate molasses, tomato paste, garlic, Aleppo pepper, cumin, lemon juice, and salt to the food processor.
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8
Pulse the mixture several times until combined. The texture should be thick and slightly grainy, not completely smooth like hummus.
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9
With the processor running on low, slowly drizzle in the 1/3 cup of extra virgin olive oil until the dip becomes glossy and emulsified.
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10
Taste the muhammara and adjust the seasoning. You may want more pomegranate molasses for tartness or more Aleppo pepper for heat.
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11
Transfer the dip to a shallow serving bowl and use the back of a spoon to create a decorative swirl or well in the center.
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12
Let the dip rest at room temperature for at least 30 minutes before serving. This allows the flavors of the spices and peppers to meld beautifully.
💡 Chef's Tips
For the most authentic texture, use a mortar and pestle to grind the walnuts instead of a food processor. If your dip feels too thin, add an extra tablespoon of breadcrumbs; if too thick, add a teaspoon of warm water. Always toast your walnuts—this step is non-negotiable as it provides the essential smoky, earthy depth. Aleppo pepper is mild and fruity; if substituting with standard chili flakes, reduce the amount to avoid overpowering the other flavors. Store leftovers in an airtight container in the fridge for up to 5 days; the flavor actually improves the next day.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or crisp toasted pita chips. Use it as a sophisticated spread for a Halal grilled chicken or lamb wrap. Pair with a platter of fresh crudités like sliced cucumbers, radishes, and bell peppers. Accompany with a glass of chilled mint lemonade or a strong black tea. Include it as part of a larger mezze spread alongside hummus, baba ganoush, and tabbouleh.