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Roasted Red Pepper Dip: Muhammara
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Muhammara is a dip made from roasted red peppers, toasted walnuts, pomegranate molasses, and dried hot pepper flakes. It has concentrated flavor of roasted red bell peppers and an amazing creamy texture. Make the dip as sweet or spicy as you like. It is the perfect party dip and very addictive. Muhammara should rest for at least one hour after it is made to allow for the flavors to meld. Can be made a day ahead. Best served at room temperature.
Author: Ginger
Ingredients
  • 2 lbs red bell peppers 2-3 red bell peppers
  • 1 Tb Aleppo pepper or dried red pepper flakes, or 1 small fresh hot chili pepper
  • Up to 1 ½ cups toasted walnuts coarsely chopped
  • Juice of ½ a lemon
  • 2 Tb pomegranate molasses
  • ½ tsp ground cumin
  • ½ tsp Kosher salt
  • ½ tsp granulated sugar
  • 2 Tb olive oil more for garnish
  • Pita bread for serving
Instructions
  1. Roast the red peppers (and fresh chili pepper if using): Turn the oven on to the broiler setting. Cut the red bell peppers in half and place them on a sheet pan covered in aluminum foil, and put the peppers under the broiler*. Broil the peppers until the sides are charred all over. This will take some time, about 10 - 20 minutes. You will need to watch the peppers closely during the broiling process. The more it is charred the easier it is to peel the skin off the bell peppers.
  2. Once the peppers are charred, immediately put them in a bowl large enough to accommodate all the peppers and quickly cover with plastic wrap. Let the peppers steam in the bowl for 15 minutes.
  3. Once steamed and cool to touch, rub the skins off the peppers and remove the seeds and pith. Rough chop the peppers and place in the blender, or food processor.
  4. Using an immersion blender, blender, or food processor, combine half of the chopped walnuts and the remaining ingredients, except the olive oil, into the bowl to process. You might need to add the ingredients incrementally depending on what small appliance you are using. I used an immersion blender and the dip got very thick until I added the roasted red peppers. Blend until smooth and add more of the walnuts to reach your desired consistency. If the dip is too thick you can add a small amount of water, two teaspoons at a time.
  5. Add the olive oil and process until very smooth. The dip can have some texture to it, but you want a smooth consistency.
  6. Let the dip rest on the counter, or covered in the refrigerator if longer than one hour. Serve the muhammara at least one hour after you make it. Muhammara is best served at room temperature. Drizzle the dip with extra olive oil, ground cumin and chopped walnuts. Serve with plain or toasted pitas.
  7. Muhammara will last in the refrigerator for one week.
Toast the pita bread.
  1. Turn on the oven to 350˚F and cut each pita into 8 triangles and place on a rimmed sheet pan. Place the pitas in the oven and bake until lightly browned and crispy, about 10 to 20 minutes.
Recipe Notes

*If you are using a fresh hot chili pepper, broil and remove the skin at the same time with the red bell peppers. Add the amount of chili pepper to the dip to satisfy your desired level of spice and heat.