📝 About This Recipe
Originating from the culinary heart of Aleppo, Syria, Muhammara is a luxurious spread that balances smoky, sweet, savory, and spicy notes in every bite. This vibrant crimson dip features fire-roasted red peppers and buttery toasted walnuts, unified by the tart complexity of pomegranate molasses and a whisper of Aleppo pepper. It is a masterpiece of texture and flavor, offering a sophisticated alternative to hummus that elevates any mezze platter.
🥗 Ingredients
The Roasted Base
- 3 large Red Bell Peppers (fresh and firm)
- 1.5 cups Shelled Walnuts (halves or pieces)
The Flavor Foundation
- 1/2 cup Panko Breadcrumbs (toasted until golden)
- 2 tablespoons Pomegranate Molasses (authentic Syrian or Lebanese variety preferred)
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 cloves Garlic (finely minced or grated)
Spices and Seasoning
- 1.5 teaspoons Aleppo Pepper Flakes (or 1 tsp red pepper flakes + 1/2 tsp paprika)
- 1 teaspoon Ground Cumin (freshly toasted and ground if possible)
- 1 tablespoon Tomato Paste (for depth of color and umami)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Sugar (to balance the acidity)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 2 tablespoons Pomegranate Arils (for a pop of color and juice)
- 3-4 pieces Walnut Halves (crushed lightly)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place the whole red peppers on a baking sheet lined with foil.
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2
Roast the peppers for 25-30 minutes, turning occasionally with tongs, until the skins are charred and blistered on all sides.
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3
Remove the peppers from the oven and immediately place them in a bowl; cover tightly with plastic wrap. Let them steam for 10 minutes to loosen the skins.
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4
While the peppers steam, place the walnuts on a small tray and toast in the oven for 5-7 minutes until fragrant and slightly darkened. Watch closely to prevent burning.
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5
Peel the charred skin off the peppers, discard the stems and seeds, and pat the flesh dry with paper towels to ensure the dip isn't watery.
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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—do not process into a paste.
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7
Add the roasted pepper flesh, breadcrumbs, garlic, pomegranate molasses, tomato paste, lemon juice, Aleppo pepper, cumin, salt, and sugar to the processor.
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8
Pulse the mixture several times until well combined. The ideal texture should be a thick, slightly coarse paste, not a completely smooth purée.
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9
With the processor running on low, slowly drizzle in the extra virgin olive oil until the mixture becomes glossy and emulsified.
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10
Taste and adjust seasoning, adding more pomegranate molasses for tartness or Aleppo pepper for heat if desired.
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11
Transfer the Muhammara to a shallow serving bowl and use a spoon to create a decorative swirl on the surface.
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12
Let the dip sit at room temperature for at least 30 minutes before serving to allow the flavors to meld together beautifully.
💡 Chef's Tips
For the best texture, use a food processor rather than a blender to avoid over-processing the nuts. If you cannot find Aleppo pepper, use a mix of smoked paprika and a pinch of cayenne to replicate the fruity heat. Always pat your roasted peppers dry; excess moisture is the enemy of a thick, spreadable Muhammara. To make it gluten-free, substitute the breadcrumbs with an equal amount of finely ground toasted almond flour or gluten-free panko. Store leftovers in an airtight container in the fridge for up to 5 days; the flavor actually improves after 24 hours.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or crisp toasted pita chips. Use it as a sophisticated condiment alongside grilled lamb chops or roasted chicken. Pair with a crisp, dry Rosé or a chilled glass of Arak to cut through the richness of the walnuts. Add it to a mezze platter with olives, labneh, and pickled vegetables. Spread it inside a vegetable wrap or sandwich for an instant flavor upgrade.