Turkish Muhammara
Turkish Muhammara is a vibrant, flavor-packed dip that combines the smoky sweetness of roasted red bell peppers with the nutty richness of toasted walnuts. Infused with the tangy depth of pomegranate molasses and a hint of warmth from smoked paprika, ground cumin, and red chili flakes, this Middle Eastern-inspired spread is as complex as it is effortless to make. Its velvety texture comes from blending breadcrumbs and olive oil, creating a perfect balance between creamy and slightly textured. Ready in under an hour, this gluten-free (if using gluten-free breadcrumbs) and naturally vegan appetizer is ideal for entertaining. Serve it with warm pita bread, crunchy vegetables, or crackers for a crowd-pleasing starter that will transport your guests to the bustling streets of Turkey.
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Recipe Information
Ingredients
- 3 large Red bell peppers
- 1 cup Walnuts
- 1 cup Breadcrumbs
- 5 tablespoons Olive oil
- 2 tablespoons Pomegranate molasses
- 2 cloves Garlic
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Red chili flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Place the red bell peppers on a baking sheet and roast in the oven for 25-30 minutes, turning occasionally, until the skins are blistered and charred.
Remove the roasted peppers from the oven and transfer to a bowl. Cover with plastic wrap or a lid and let them steam for 10 minutes to loosen the skins.
Peel the skins off the roasted peppers, remove the seeds and stems, and discard them. Let the peppers cool to room temperature.
In a dry skillet, toast the walnuts over medium heat for 3-4 minutes until fragrant, stirring frequently to avoid burning.
In a food processor, combine the roasted peppers, toasted walnuts, breadcrumbs, olive oil, pomegranate molasses, garlic cloves, lemon juice, ground cumin, smoked paprika, red chili flakes, salt, and black pepper.
Blend until the mixture is smooth but still slightly textured. Scrape down the sides as needed to ensure an even blend.
Taste and adjust the seasonings as desired. For extra sweetness, add a bit more pomegranate molasses. For more heat, increase the chili flakes.
Transfer the muhammara to a serving dish and drizzle with a little olive oil on top for presentation.
Serve at room temperature with warm pita bread, crackers, or fresh vegetables for dipping.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.2 g | 200% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 63.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2927 mg | 127% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 79.1 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1926 mg | 41% | |
*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.
