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Muhammara is a Middle Eastern roasted red pepper and walnut dip. This red pepper dip is packed with flavor and is the perfect snack or appetizer! Also included, a homemade pomegranate molasses recipe!
Roasting Red Bell Peppers
The main ingredient in this dip is roasted red peppers. You can either buy jarred roasted red peppers or you can easily roast them yourself (preferred method). I like to cut and de-seed my bell peppers prior to roasting them. This method allows the pepper to roast faster and is less messy.
Broil for 15-20 minutes until the bell peppers have become charred. Remove from the oven and I cover with foil to allow the peppers to steam, making the skin easy to remove.
When the peppers a cool enough to handle, peel the skins off. It’s ok if a little skin gets left on.
Pomegranate Molasses
Another important ingredient to the muhamarra dip is pomegranate molasses. It can be found in middle eastern markets, but if you don’t have one near by it’s so easy to make. All you need is pomegranate juice, sugar, and lemon juice.
In a small sauce pan over medium/high heat, bring the pomegranate juice, lemon juice, and sugar to a boil. Lower the heat to a gentle boil and allow the liquid to reduce for an hour until it thickens. You will need stir every so often so it doesn’t burn.
Once it coats a spoon, remove it from the heat, as it cools it will thicken more. Transfer to a jar and refrigerate for up to 6 months. It is not only great in this dip, but it is so delicious drizzled on meats and desserts.
Blending the dip
In a food processor, add all the ingredients: roasted red peppers, walnuts, olive oil, lemon juice, pomegranate molasses, cumin, red pepper flakes, and breadcrumbs. I used gluten free breadcrumbs, but you can use regular fine breadcrumbs. Blend for 1 minute until combined.
The consistency of the muhammara dip should be thick almost chunky. If it’s too thin/liquid add some more breadcrumbs or walnuts. Taste and adjust seasoning if necessary.
I like to top with additional walnuts and a drizzle of the pomegranate molasses. Serve with toasted pita, crackers, vegetables, or vessel of your choice.
The roasted red pepper walnut dip can be refrigerated for a week (although I doubt you will have leftovers!)
Other Snack/Apps
- Homemade Guacamole
- Blistered Shishito Peppers
- Crispy Tostones
- Prosciutto Wrapped Stuffed Jalapeños
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Muhammara (Roasted Red Pepper Walnut Dip)
Ingredients
Muhammara
- 2 large red bell peppers (stems/seeds removed, sliced in half (see note))
- 1 cup walnuts (+ a few for garnish)
- 1 tablespoon pomegranate molasses (see note + more for serving)
- 5 tablespoons olive oil
- 1 teaspoon red pepper flakes (aleppo if you have)
- 2 teaspoons fresh lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon Kosher salt
- 1/4 cup breadcrumbs
- Serve with toasted pita, crackers, or vegetables
Homemade Pomegranate Molasses
- 16 ounces pomegranate juice
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
Equipment
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Instructions
- Muhammara
- Line a 1/4 baking sheet with aluminum foil and place red bell pepper halves hollow side down. Broil on high for 15-20 minutes until bell peppers are charred/blistered. I turned the tray halfway through to even the char. Remove from the oven and carefully cover with aluminum foil for 10 minutes to steam and make easier to peel.
- Once bell peppers are cool enough to handle, peel the skin off. It is ok if you leave a little skin behind.
- In a heat safe blender add all the ingredients: roasted red peppers, walnuts, olive oil, red pepper flakes, pomegranate molasses, lemon juice, breadcrumbs, cumin, and kosher salt. Blend for one minute until all ingredients are combined. The consistency should be thick, if it is too thin, add more breadcrumbs or walnuts. Taste and adjust seasoning if necessary.
- Serve in a bowl with chopped walnuts on top and a drizzle of pomegranate molasses. Serve with toasted pita, crackers, or vegetables.
- Homemade Pomegranate Molasses
- In a saucepan over medium/high heat, add the pomegranate juice, lemon, and sugar. Stir to combine and bring to a boil.
- Once boiling, stir until the sugar has absorbed and lower the heat so it remains at a gentle boil.
- Allow pomegranate juice to simmer for approximately 1 hour until it has reduced in half and has thickened. It should coat a spoon when ready and will thicken more once it cools. Pour into a heat safe jar.
Notes
- You can use store bought roasted red bell peppers, roasting in oven is preferred for flavor and texture.
- Pomegranate molasses can be found in middle eastern markets. See instructions to make homemade pomegranate molasses. It takes approx. one hour to make the molasses, so make prior to beginning the dip.
- Pomegranate molasses will keep for 6 months in an airtight container in the refrigerator
- Dip will keep one week in refrigerator
- Time for muhammara dip is 35 minutes, if making the molasses from scratch it will be 1 hour and 35 minutes. I recommend starting the bell peppers at the half point of the molasses simmering.
