Muhammara Roasted Pepper Dip

This velvety Muhammara dip combines sweet roasted red peppers with toasted walnuts and tangy pomegranate molasses for an unforgettable Middle Eastern appetizer. The layered flavors develop beautifully as the dip sits, making it perfect for preparing ahead of your gathering.

I first encountered Muhammara at a Lebanese restaurant years ago and became instantly obsessed. After multiple attempts to recreate that perfect balance of sweet peppers, crunchy walnuts and tangy pomegranate, this version has become my signature party offering.

Ingredients

• Red peppers: Fresh for charring or jarred roasted peppers for convenience. The fresh option delivers deeper flavor but jars work in a pinch.
• Breadcrumbs: Create the perfect body and texture. Avoid panko for this recipe as traditional crumbs work better.
• Walnuts: Provide essential nutty richness and texture. Toast them to enhance their flavor.
• Pomegranate molasses: Brings unique sweet tanginess that defines authentic Muhammara. Find it in Middle Eastern markets or specialty stores.
• Extra virgin olive oil: Adds richness and smoothness. Use a good-quality oil as the flavor comes through.
• Garlic: Provides aromatic punch. Just one clove is enough as it intensifies over time.
• Aleppo pepper: Brings gentle warmth without overwhelming heat. Substitute with half the amount of red pepper flakes if unavailable.
• Sun-dried tomatoes (optional): Add wonderful umami depth. Choose oil-packed varieties for best results.
• Tomato paste: Intensifies the flavor and enriches the color. Look for double-concentrated in a tube for convenience.
• Lemon juice: Brightens all the flavors. Use fresh rather than bottled for best results.

Step-by-Step Instructions

Preheat the Oven:

Begin by setting your oven to 450°F, which ensures proper roasting of the peppers. The high temperature helps blister the skin, making it easier to remove later while concentrating the pepper flavor.

Prepare the Peppers:

Wash your red peppers thoroughly, then slice them in half lengthwise. Carefully remove all seeds and white membranes, which can add bitterness to your dip.

Char the Peppers:

Place the prepared peppers skin side down in a cast iron pan over medium-high heat for about 5 to 6 minutes. You'll see the skin begin to blacken and blister.

Roast Until Tender:

Cover your cast iron pan with foil and transfer to the oven. Roast the peppers for 30 to 45 minutes until they become completely soft and collapsed.

Steam the Peppers:

Remove the pan from the oven and immediately recover with foil. Allow the peppers to steam for 10 minutes. This step loosens the skin from the flesh, making peeling easier.

Peel the Peppers:

Carefully remove the charred skin from each pepper using tongs or your fingers once they're cool enough to handle. Discard all peels.

Toast the Breadcrumbs:

In a dry skillet, toast the breadcrumbs until golden brown, stirring constantly to prevent burning.

Toast the Walnuts:

Using the same skillet, lightly toast the walnuts over medium heat until fragrant. This takes approximately 5 minutes.

Blend the Dip:

Combine roasted peppers, toasted breadcrumbs, toasted walnuts, pomegranate molasses, olive oil, garlic, Aleppo pepper, salt, sun-dried tomatoes, tomato paste, and lemon juice in a food processor. Blend until you achieve a textured paste.

Adjust Seasonings:

Taste and adjust as needed. Flavors will deepen as the dip sits.

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The pomegranate molasses is truly the secret weapon in this recipe. I once tried making Muhammara without it when I couldn't find any, and the difference was remarkable. That sweet tangy depth was missing completely.

Making Ahead and Storage

Muhammara actually benefits from being made in advance. The flavors meld and deepen over time, making it ideal for party preparation. Simply prepare the dip as directed, transfer to an airtight container, and refrigerate.

Easy Variations

Adjust it to your taste or pantry availability. For a spicier dip, increase Aleppo pepper or add cayenne. Substitute honey and lemon juice for pomegranate molasses for a different twist.

Serving Suggestions

Serve Muhammara with pita bread, inside a wrap with grilled chicken, or as part of a mezze platter with hummus and baba ganoush. Spread over cream cheese for an elevated appetizer.

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With its sweet, smoky, and nutty flavors, Muhammara is bound to become your new favorite dip. Enjoy its versatility and unforgettable taste!

Frequently Asked Questions

→ Can I use jarred roasted red peppers instead of fresh?

Yes, jarred roasted red peppers work well as a time-saving alternative. Simply drain them well and proceed with the remaining ingredients. The flavor may be slightly different but still delicious.

→ What can I substitute for pomegranate molasses?

If you can't find pomegranate molasses, you can substitute with a mixture of balsamic vinegar and honey (2:1 ratio), or reduced cranberry juice with a touch of sugar and lemon juice.

→ Is Muhammara suitable for meal prep?

Absolutely! Muhammara keeps well refrigerated for up to 5 days in an airtight container. The flavors often improve after a day as they meld together.

→ What can I serve with Muhammara besides pita?

Muhammara pairs beautifully with fresh vegetables, crackers, as a spread on sandwiches, or as a sauce for grilled meats and fish. It's also excellent alongside other Middle Eastern mezze like hummus and baba ganoush.

→ How spicy is Muhammara?

Traditional Muhammara has a mild heat from Aleppo pepper. You can adjust the spice level by increasing or decreasing the amount of pepper, or substituting with milder paprika for a non-spicy version.

→ Can I make Muhammara without breadcrumbs?

For a gluten-free version, you can substitute the breadcrumbs with ground toasted almonds, gluten-free breadcrumbs, or even cooked quinoa for binding and texture.