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Muhammara (Syrian Red Pepper & Walnut Dip)

Jun 13, 2019 15 Comments

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Muhammara is one of my favorite dips ever. Originating from Syria, this roasted red pepper and walnut dip is sweet, tangy, and lightly spicy. Who can resist its beautiful red-orange hue?

Muhammara (Syrian Red Pepper Dip)

One of the big reasons why I love cooking is because it is my window into another culture. I may not be fortunate enough to travel everywhere on my bucket list, but at the very least, I can get a sense of another country, of another society, through food.

I purchased a copy of the #CookForSyria Recipe Book a few years ago. The cookbook is a collection of recipes inspired by Syrian cuisine that were developed by notable British chefs and influencers. Page after page, the book is filled with mouthwatering recipes.

As I flipped through the cookbook, Yotam Ottolenghi’s muhammara caught my eye. When I lived in the Bay Area, I always purchased muhammara at the San Mateo farmers’ market. The red pepper dip is a lot more difficult for me to find now, and I was eager to try making it at home.

This muhammara recipe is adapted from Ottolenghi’s. One of the major differences between my recipe and his is the preparation method. His recipe calls for pounding roasted peppers in a pestle and mortar, which is a little too labor intensive for me. I wanted the dip to be silkier in texture, so I blended the ingredients in my Vitamix. You can also blend all the ingredients in a food processor, though the dip won’t be as smooth.

I enjoy muhammara as a snack with crackers, and I have also used it as a spread for sandwiches. It’s also good as a paste to flavor grains, such as quinoa, millet or rice. This dip is incredibly versatile!

Muhammara Recipe (Syrian Red Pepper Dip)

HOW TO ROAST PEPPERS FOR MUHAMMARA RECIPE

I roasted the red bell peppers whole in a gas oven at 400ºF for 35 to 40 minutes, until some of the skin has charred. I’ve tried roasting them in an electric oven, but the peppers’ outer skins didn’t blacken.

If you cannot roast bell peppers easily, I recommend buying jarred roasted red bell peppers. You’ll need about 1 1/2 cups of the roasted peppers.

How to Make Pomegranate Molasses #pomegranaterecipes #glutenfree #vegan

WHERE TO FIND POMEGRANATE MOLASSES

Pomegranate molasses gives muhammara its signature tangy and sweet flavor. You can find pomegranate molasses in specialty food shops, but I know it’s not easy. That’s why I prefer making my own. You can find my pomegranate molasses here.

If you are looking for a quick substitution, you can swap the molasses for 2 teaspoons of honey and 2 teaspoons of balsamic vinegar (in addition to the balsamic vinegar that’s already in the recipe).

Print

Muhammara (Syrian Red Pepper Dip)

Muhammara (Syrian Red Pepper Dip)

This muhammara is great as a dip or served with rice or your favorite grains. I also like smearing it inside my sandwiches or wraps. 

  • Author: Lisa Lin
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 25 minutes (includes inactive time)
  • Yield: About 1 1/4 cups dip 1x

Ingredients

Scale
  • 3 medium red bell peppers
  • 1/2 cup breadcrumbs (see note 1)
  • 1/2 cup walnut halves, finely chopped
  • 1 clove of garlic
  • 2 teaspoons lemon juice
  • 1 1/2 tablespoons pomegranate molasses (see note 2)
  • 1/2 tablespoon balsamic vinegar
  • 1/2 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • 1/2 tablespoon red pepper flakes (see note 3)
  • 1 teaspoon ground cumin
  • 3 tablespoon olive oil, plus more for drizzling

Optional Garnish

  • 1 to 2 tablespoons chopped walnuts
  • ground black pepper
  • carrot tops or parsley

Instructions

  1. Preheat the oven to 400ºF (200ºC) and position an oven rack to the center position. Line a baking sheet pan with foil.
  2. Put the bell peppers on the baking sheet and roast for 35 to 40 minutes, turning them occasionally, until the outer skin is blackened. Once the peppers are roasted, transfer them to a heat-safe bowl and cover the bowl with a lid or a silicone cover. Let the peppers sit for about 30 minutes. The outer skins of the peppers slide right off if you let them steam inside a bowl for a little while (see note 4). Once the peppers are cool enough to handle, remove the skin, stem, seeds and ribs.
  3. Add the peppers, breadcrumbs, 1/4 cup chopped walnuts, garlic, lemon juice, pomegranate molasses, balsamic vinegar, tomato paste, salt, red pepper flakes, cumin and olive oil into a high-speed blender or the bowl of a food processor. Blend everything until smooth. Taste and adjust the seasonings to your liking.
  4. Empty the muhammara into a serving bowl. Add another 1/4 cup of chopped walnuts onto the muhammara.
  5. Drizzle some olive oil on top. Garnish with additional chopped walnuts, black pepper, and carrot tops or parsley, if you like. Serve immediately and refrigerate any leftovers. The dip is best consumed within 3 to 4 days.

Notes

NUTRITION INFORMATION: Amount for 1/4 cup of dip: Calories: 244, Total Fat 17g, Saturated Fat: 2g, Sodium: 435mg, Cholesterol: 0mg, Total Carbohydrate: 20.4g, Dietary Fiber: 3.4g, Sugar: 9.6g, Protein 2.3g

  1. You can make this gluten free by using gluten-free breadcrumbs. Another alternative is crackers.
  2. Make fresh pomegranate molasses from my recipe. You can also swap it with 2 teaspoons of honey and 2 teaspoons of balsamic vinegar.
  3. Traditionally, muhammara is made with Aleppo pepper. I decided to use plain red pepper flakes, as it is easier to find.
  4. You can also skip the step of steaming the peppers and just let them sit on your counter until they’re cool enough to handle. The skins will be a little more difficult to remove.

Did you make this recipe?

Tag @hellolisalin on Instagram

Muhammara - this tasty, low fat, vegan Middle Eastern dip is filled with tangy and sweet flavors. Perfect for gatherings!

NOTE: This recipe was first published in February 2017. I updated the ingredients slightly and added new photos.

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Appetizers, Dairy Free, Sauces & Dressings, Vegan pepper

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Reader Interactions

Comments

  1. Sarah | Well and Full says

    February 17, 2017 at 7:46 am

    What an awesome recipe for an awesome cause!! Plus, this muhammara looks absolutely delicious 😉

    Reply
    • Lisa Lin says

      February 20, 2017 at 10:18 am

      Thank you so much, Sarah!!

      Reply
  2. Sarah | Broma Bakery says

    February 20, 2017 at 11:54 am

    OMG I’M SO GLAD YOU DID THIS. Muhammara is my absolute FAVORITE dip. It’s incredible, and no one knows about it! Will have to try your recipe for picnic season 🙂

    Reply
    • Aimee Mars says

      February 21, 2017 at 4:21 am

      Oh wow! No, I’ve never heard of Muhammara either and it looks soooooo amazing. How did I miss this dip?!?! I can’t wait to try it out.

      Reply
      • Lisa Lin says

        February 21, 2017 at 9:27 am

        Thanks, Aimee!

        Reply
    • Lisa Lin says

      February 21, 2017 at 9:26 am

      Yes!!! Thanks, Sarah!

      Reply
  3. Inci @ Bella's Apron says

    February 21, 2017 at 5:21 am

    Looks amazing. I havent had Muammara in a very long time and I rarely see it posted anywhere. I will definately be giving this a try

    Reply
    • Lisa Lin says

      February 21, 2017 at 9:27 am

      Thanks, Inci!

      Reply
  4. Traci | Vanilla And Bean says

    February 24, 2017 at 8:48 am

    Ah, the flavors and textures in this bowl make my mouth water, Lisa! There’s so much going on.. and I love roasted red bell peppers SO much… Indeed, food has the power to take us places. Thank you for sharing my dear! 😀

    Reply
    • Lisa Lin says

      February 26, 2017 at 1:46 pm

      Thanks, Traci!!!

      Reply
  5. Christine / my natural kitchen says

    March 4, 2017 at 12:30 pm

    This dip with some crackers would be the most perfect thing right now, I cannot wait to whip it up. So delicious!

    Reply
    • Lisa Lin says

      March 13, 2017 at 9:51 am

      Thanks, Christine!

      Reply

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