Homemade Muhammara Recipe
This delicious Homemade Muhammara recipe is a Middle Eastern dip, featuring sweet, roasted bell peppers, creamy walnuts, and a touch of cayenne for some heat. Olive oil brings richness while pomegranate molasses adds a sweet-sour note.
Servings: 6 servings
Ingredients
- 4 red bell peppers
- 1/2 cup raw walnuts
- 1 garlic clove
- 1/4 cup bread crumbs
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Kosher salt plus more to taste
- 1/2 teaspoon cayenne pepper
- 2 tablespoons pomegranate molasses
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 450°F.
- Place the 4 red bell peppers on a sheet pan and bake for 35-40 minutes, or until black in spots. You may want to flip them once or twice during roasting. Allow to cool, then peel the skin and remove the seeds.
- To a food processor, add the 1/2 cup raw walnuts, and process until ground.
- Add the 1 garlic clove, 1/4 cup bread crumbs, 1/2 teaspoon ground cumin, 1/2 teaspoon Kosher salt, and 1/2 teaspoon cayenne pepper. Pulse a few times until combined.
- Add the peeled peppers, 2 tablespoons pomegranate molasses, 1 tablespoon extra virgin olive oil, and 2 tablespoons lemon juice; Process until you have a thick paste.
- Refrigerate for 1 hour to allow the flavors to meld before serving. Garnish with a drizzle of olive oil and chopped walnuts, if desired.
Notes
Storage:
- Fridge: Store the muhammara in an airtight container for up to 5 days.
- Freezer: The dip can be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge and then give it a good stir before serving
Nutrition
Calories: 144kcal | Carbohydrates: 14g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 232mg | Potassium: 235mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2558IU | Vitamin C: 104mg | Calcium: 27mg | Iron: 1mg