📝 About This Recipe
Hailing from the ancient city of Aleppo, Muhammara is a masterclass in the balance of sweet, savory, smoky, and spicy flavors. This vibrant crimson spread combines the earthy richness of toasted walnuts with the charred sweetness of roasted peppers, all tied together by the tangy brightness of pomegranate molasses. It is a sophisticated, multi-textured dip that brings the authentic warmth of Levantine hospitality to your table.
🥗 Ingredients
The Roasted Base
- 3 large Red Bell Peppers (fleshy and firm)
- 1.5 cups Shelled Walnuts (halves or pieces, toasted)
The Flavor Core
- 1/2 cup Fresh Breadcrumbs (panko or toasted pita crumbs work well)
- 3 tablespoons Pomegranate Molasses (pure, high-quality)
- 1/3 cup Extra Virgin Olive Oil (plus extra for drizzling)
- 2 teaspoons Aleppo Pepper Flakes (or 1 tsp red chili flakes with a pinch of paprika)
- 1 tablespoon Tomato Paste (double concentrated)
- 2 cloves Garlic (finely minced)
- 1 teaspoon Ground Cumin (freshly toasted if possible)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Sea Salt (to taste)
For Garnish
- 2 tablespoons Walnuts (finely chopped)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 tablespoon Pomegranate Arils (optional, for a pop of color)
👨🍳 Instructions
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1
Preheat your oven's broiler to high or preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil.
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2
Place the whole red peppers on the baking sheet. Roast for 25-30 minutes, turning every 10 minutes, until the skins are charred and blistered and the flesh is soft.
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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 effortlessly.
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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, being careful not to burn them.
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5
Once the peppers are cool enough to handle, peel away the charred skins, remove the stems, and discard the seeds. Pat the roasted flesh dry with paper towels to prevent a watery dip.
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6
In a food processor, pulse the toasted walnuts until they are finely ground but still have a bit of texture—avoid turning them into a paste.
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7
Add the roasted red pepper flesh, breadcrumbs, pomegranate molasses, tomato paste, minced garlic, Aleppo pepper, cumin, and lemon juice to the processor.
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8
Pulse the mixture several times until combined. You want a thick, slightly coarse texture rather than a perfectly smooth purée.
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9
With the motor running on low, slowly drizzle in the extra virgin olive oil until the dip is emulsified and glossy.
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10
Taste and adjust the seasoning, adding more salt or pomegranate molasses if you desire more tang or depth.
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11
Transfer the Muhammara to a shallow serving bowl. For the best flavor, let it sit at room temperature for at least 30 minutes to allow the spices to meld.
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12
Before serving, use the back of a spoon to create a decorative swirl on the surface. Drizzle generously with olive oil and top with chopped walnuts, parsley, and pomegranate arils.
💡 Chef's Tips
For the most authentic flavor, use Aleppo pepper which provides a mild heat and fruity undertone; if unavailable, a mix of paprika and cayenne is a decent substitute. Do not skip patting the roasted peppers dry, as excess moisture will make the dip runny rather than spreadable. If the dip feels too thick, add a teaspoon of warm water or more olive oil; if too thin, add an extra tablespoon of breadcrumbs. This dip actually tastes better the next day, so feel free to make it 24 hours in advance and store it in the refrigerator. Always toast your walnuts—it transforms the flavor from raw and bitter to rich and buttery.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or crispy toasted pita chips for a classic experience. Pair it with a platter of fresh crudités like sliced cucumbers, radishes, and bell peppers. Use it as a sophisticated condiment alongside grilled lamb chops or roasted chicken skewers. Include it as part of a larger Mezze platter featuring hummus, baba ganoush, and labneh. Accompany with a glass of crisp, dry Rosé or a traditional glass of Arak.