📝 About This Recipe
Hailing from the ancient culinary corridors of Aleppo, Syria, Muhammara is a masterful balance of smoky, sweet, savory, and spicy notes. This vibrant crimson dip combines the charred sweetness of roasted red peppers with the rich, earthy crunch of toasted walnuts and the unique tang of pomegranate molasses. It is a sophisticated spread that transcends the ordinary, offering a complex texture that is both rustic and incredibly refined.
🥗 Ingredients
The Roasted Base
- 3 large Red Bell Peppers (fresh and firm)
- 2 cups Shelled Walnuts (halves or pieces, lightly toasted)
The Flavor Core
- 1/2 cup Fresh Breadcrumbs (panko or toasted pita crumbs work best)
- 3 tablespoons Pomegranate Molasses (high quality for best acidity)
- 2 teaspoons Aleppo Pepper Flakes (or 1 tsp red chili flakes + 1 tsp paprika)
- 1/3 cup Extra Virgin Olive Oil (robust and fruity)
- 2 cloves Garlic (minced or pressed)
- 1 tablespoon Tomato Paste (for depth of color and umami)
- 1 teaspoon Ground Cumin (freshly toasted and ground if possible)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 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 Seeds (for a pop of color and juice)
- 3-4 pieces Walnut Halves (crushed)
- 1 teaspoon Olive Oil (for drizzling)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C). Place the whole red peppers on a baking sheet lined with parchment paper.
-
2
Roast the peppers for 30-35 minutes, turning occasionally with tongs until the skins are charred and blistered and the flesh is soft.
-
3
Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes; this makes the skins slide off easily.
-
4
While the peppers steam, place the walnuts in a dry skillet over medium heat. Toast for 3-5 minutes until fragrant and slightly golden. Set aside to cool.
-
5
Peel the charred skins off the peppers, discard the stems and seeds, and pat the flesh dry with paper towels to remove excess moisture.
-
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 nut butter.
-
7
Add the roasted pepper flesh, breadcrumbs, garlic, tomato paste, and pomegranate molasses to the food processor.
-
8
Add the Aleppo pepper, cumin, salt, sugar, and lemon juice. Pulse several times until the mixture is combined but still slightly chunky.
-
9
With the processor running on low, slowly drizzle in the extra virgin olive oil. This creates a beautiful emulsion and a silky mouthfeel.
-
10
Taste the dip. Adjust the seasoning with more salt, lemon, or pomegranate molasses if you desire more tang or sweetness.
-
11
Transfer the Muhammara to a shallow serving bowl. Use the back of a spoon to create a decorative swirl or well in the center.
-
12
Let the dip rest at room temperature for at least 30 minutes before serving. This allows the breadcrumbs to hydrate and the flavors to marry perfectly.
-
13
Just before serving, garnish with a generous drizzle of olive oil, a sprinkle of pomegranate seeds, crushed walnuts, and fresh parsley.
💡 Chef's Tips
For the best flavor, use jarred roasted peppers only if you are in a rush; fresh-roasted peppers provide a much deeper smokiness. If the dip feels too thick, add a tablespoon of warm water or more olive oil to loosen it to your preferred consistency. To make it gluten-free, substitute the breadcrumbs with gluten-free crackers or an equal amount of ground almonds. Aleppo pepper is key for authenticity; it has a mild heat and salty-raisin undertone. If substituting, use a mix of smoked paprika and a pinch of cayenne. Muhammara actually tastes better the next day, so feel free to make it 24 hours in advance and store it in the fridge.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or crispy toasted pita chips for the classic experience. Pairs beautifully as a condiment for grilled lamb chops, chicken kebabs, or roasted cauliflower steaks. Include it on a Mezze platter alongside hummus, baba ganoush, and salty halloumi cheese. Accompany with a crisp, dry Rosé or a refreshing Mint Lemonade to cut through the richness of the walnuts. Use it as a sophisticated spread in a Mediterranean-style wrap with arugula and feta cheese.