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Muhammara Dip – Red Pepper and Walnut Spread

Muhammara recipe

5 from 6 reviews

Muhammara is a dip or spread made with roasted red peppers, walnuts, pomegranate molasses. It is savory, nutty, spicy and sweet! Use as a dip or a spread on just about anything! 

I chose this particular recipe, adapted somewhat from May 2019 Bon Appetit because you just toss all the ingredients into a food processor (or blender) and pulse away until it reaches the consistency you like.

Ingredients

Scale

Instructions

Toast the Walnuts

  1. In a small frypan over Medium-Low heat, toast the walnuts until they become golden brown and begin to smell fragrant and nutty, stirring regularly. This will take 4-5 minutes. Be careful not to burn. Transfer to a bowl and let cool a bit. (See Note 2)

Make the Muhammara

  1. Into the bowl of a food processor, place the bread, and pulse until it has formed crumbs, 5-6 pulses. Check to confirm it is approximately 1/2 cup. If it’s a bit more, you can remove some if you like.
  2. To the breadcrumbs, add the toasted walnuts, red peppers, olive oil, garlic, tahini, lemon juice, paprika, Aleppo Pepper, and 2 Tbsp of the pomegranate molasses.
  3. Pulse 15-25 times until it has the consistency you want. We like to maintain some texture.
  4. Taste and add salt to taste, more lemon juice, and/or pomegranate molasses if desired.
  5. Garnish with walnuts and more pomegranate molasses, if desired.

Notes

1. If you can’t find Pomegranate Molasses, you can make your own by reducing 4 cups of Pomegranate Juice over medium-low heat. Just bring to a simmer, and once bubbles begin to form in the middle of the pan, reduce heat to low or Medium-low to maintain that level of simmer. Reduce volume to 1 1/2 – 2 cups. This takes 45-60 minutes in my experience.

2. You can also toast walnuts in a 350F oven for 7-10 minutes, but, as with the pan, watch carefully so they don’t burn.

 

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