Ingredients
Main Ingredients
- 3 red bell peppers, halved and seeded
- 3 tablespoons extra-virgin olive oil, plus more for serving
- ¾ cup walnuts, roughly chopped
- ½ cup breadcrumbs
- 2 teaspoons fresh lemon juice (from 1 lemon)
- 2 tablespoons pomegranate molasses
- 1 teaspoon ground cumin
- 1 teaspoon Aleppo pepper or ½ teaspoon cayenne pepper
- 1 garlic clove, crushed
- ½ teaspoon kosher salt
Instructions
- Prep the Oven and Peppers: Preheat your oven to broil and position a rack in the center. Line a rimmed sheet pan with aluminum foil for easy cleanup. Arrange the halved and seeded red bell peppers cut-sides down on the pan and brush each with 1 tablespoon of olive oil.
- Broil the Peppers: Place the peppers under the broiler, rotating the pan at least once to ensure even charring. Broil for 8 to 10 minutes until the tops are charred and the peppers become tender. Remove from the oven and let cool completely.
- Peel the Peppers: Once cool enough to handle, peel away and discard the skins from the roasted peppers. This step removes bitterness and enhances the smoky flavor of the dip.
- Process Nuts and Breadcrumbs: In a food processor, combine the walnuts and breadcrumbs and pulse about 6 times until roughly chopped. This creates a desirable texture for the dip.
- Add Remaining Ingredients: Add the roasted red peppers, lemon juice, pomegranate molasses, ground cumin, Aleppo or cayenne pepper, crushed garlic, kosher salt, and the remaining 2 tablespoons of olive oil to the food processor. Pulse until the mixture is well combined and smooth, about 45 seconds.
- Serve or Store: Transfer the muhammara to a large bowl, drizzle additional olive oil on top if desired. Cover and refrigerate until ready to serve. Enjoy with pita bread, crackers, or fresh vegetables.
Notes
- For a smoother dip, pulse longer in the food processor or add a bit more olive oil.
- Aleppo pepper provides a mild, fruity heat but cayenne can be used for more spice.
- Pomegranate molasses adds a unique tangy sweetness; substitute with a mix of honey and lemon juice if necessary.
- Store leftovers covered in the refrigerator for up to 4 days.
- Bring to room temperature before serving for best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
