Description
This homemade Muhammara dip is a vibrant and flavorful Middle Eastern spread made from roasted red peppers, walnuts, and pomegranate molasses. Perfectly smooth and slightly spicy, it’s a quick and delicious appetizer or snack that pairs wonderfully with pita chips or bread.
Ingredients
Main Ingredients
- 1 12-ounce jar roasted red bell peppers, drained
- 1 cup walnuts (plus extra for garnish)
- ½ cup breadcrumbs
- 1 tablespoon extra virgin olive oil (plus extra to garnish)
- 1 tablespoon pomegranate molasses
- 1 garlic clove
- 1 teaspoon cumin
- ½ teaspoon crushed red pepper
- ¼ teaspoon salt
Garnish
- Chopped parsley
- Extra walnuts
- Extra virgin olive oil
To Serve
- Pita bread or pita chips
Instructions
- Prepare Ingredients: Drain the roasted red bell peppers thoroughly to remove excess liquid. Gather all other ingredients including walnuts, breadcrumbs, olive oil, pomegranate molasses, garlic, cumin, crushed red pepper, and salt.
- Blend the Dip: Place the roasted red peppers, walnuts, breadcrumbs, olive oil, pomegranate molasses, garlic, cumin, crushed red pepper, and salt into a high-speed food processor. Pulse repeatedly until the mixture forms a smooth and creamy paste, ensuring all ingredients are well incorporated.
- Chill and Garnish: Transfer the Muhammara dip to a small serving bowl. Chill it briefly in the refrigerator to enhance flavors if time permits. Create swirls on the surface using the back of a spoon, then drizzle with a little extra olive oil. Garnish with chopped parsley and extra walnuts for added texture and color.
- Serve: Serve the Muhammara dip with pita bread or pita chips as a delicious appetizer or snack.
Notes
- Make sure to drain the roasted peppers well to avoid a watery dip.
- Adjust the crushed red pepper according to your preferred spice level.
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or ground nuts.
- This dip can be refrigerated in an airtight container for up to 3 days.
- If you don’t have pomegranate molasses, a mixture of pomegranate juice reduced with a bit of sugar can be used as a substitute.
