Muhamara Middle Eastern Red Pepper Dip
Transport your taste buds to the vibrant flavors of the Middle East with this rich and smoky Muhammara, a red pepper dip that’s as versatile as it is delicious. Made from roasted red bell peppers, toasted walnuts, and tangy pomegranate molasses, this recipe hits the perfect balance of sweet, savory, and slightly spicy. A blend of cumin, paprika, and cayenne pepper adds depth, while breadcrumbs create a luxuriously creamy texture. This traditional yet surprisingly easy-to-make dip is perfect for pairing with warm flatbread, crunchy pita chips, or even as a bold spread for sandwiches. Ready in just under an hour, Muhammara is a crowd-pleasing appetizer that will add a burst of color and irresistible flavor to your table.
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Recipe Information
Ingredients
- 3 large Red bell peppers
- 1 cup Walnuts
- 1 cup Breadcrumbs
- 0.25 cup Olive oil
- 0.25 cup Pomegranate molasses
- 1 tablespoon Lemon juice
- 2 medium Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C).
Place the red bell peppers on a baking sheet lined with parchment paper. Roast them for 25-30 minutes, turning occasionally, until the skin is charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. This will make it easier to peel the skin.
Once cooled, peel off the charred skin from the peppers and discard the seeds and stems.
In a food processor, combine the peeled roasted peppers, walnuts, breadcrumbs, olive oil, pomegranate molasses, lemon juice, garlic cloves, ground cumin, paprika, cayenne pepper, salt, and black pepper.
Blend the mixture until smooth but slightly textured. You can adjust the consistency by adding a bit more olive oil or breadcrumbs as needed.
Taste and adjust the seasoning, adding more salt, lemon juice, or cayenne pepper if desired.
Transfer the muhammara to a serving bowl and drizzle with a little extra olive oil on top for garnish.
Serve with warm flatbread, pita chips, or as a spread for sandwiches and wraps. Enjoy!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 69.8 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2464 mg | 52% | |
*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.
