Mohambra
Dive into the bold and vibrant flavors of Mohambra, a traditional Middle Eastern red pepper and walnut dip that will transport your taste buds to the heart of Levantine cuisine. Made with roasted red bell peppers, toasted walnuts, and a touch of tangy pomegranate molasses, this creamy and slightly smoky dip is a true crowd-pleaser. Enhanced with aromatic spices like cumin and paprika and a hint of heat from red chili flakes, Mohambra strikes a perfect balance of savory, nutty, and tangy notes. Ready in under 40 minutes, this versatile dish makes a show-stopping appetizer when served with warm pita bread, crackers, or crisp vegetables. Perfect for parties, mezze platters, or snacking at home, this recipe is a must-try for anyone seeking a unique and flavorful addition to their table.
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Recipe Information
Ingredients
- 3 whole Red bell peppers
- 1 cup Walnuts
- 1 cup (preferably fresh) Breadcrumbs
- 3 tablespoons Olive oil
- 2 tablespoons Pomegranate molasses
- 2 cloves Garlic
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili flakes
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Place the red bell peppers on a baking sheet and roast for 20 minutes, turning them occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and transfer them to a large bowl. Cover the bowl with plastic wrap or a plate to trap the steam, and let them sit for 10 minutes. This will make it easier to peel off the skins.
Once cooled, peel off the skins of the peppers, remove the stems, and discard the seeds. Set the roasted peppers aside.
In a dry skillet over medium heat, toast the walnuts for 3-4 minutes, stirring frequently, until they are fragrant. Let them cool slightly.
In a food processor, add the roasted red peppers, toasted walnuts, breadcrumbs, olive oil, pomegranate molasses, garlic, paprika, ground cumin, red chili flakes, lemon juice, salt, and black pepper.
Blend the mixture in the food processor until you get a smooth but slightly textured consistency. You may need to stop and scrape down the sides of the bowl a couple of times.
Taste and adjust seasoning, adding more salt or lemon juice if needed.
Transfer the Muhammara to a serving bowl. Drizzle a little olive oil on top for garnish if desired.
Serve with warm pita bread, crackers, or fresh vegetables. Enjoy!
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 60.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 173.8 g | 63% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 72.0 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1503 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
