Muhammara

Muhammara is a dip that originated in Aleppo, Syria, and it’s one that needs to be in your “dip” rotation (think Hummus, babaghanoush, artichoke dip, onion dip).  It’s got a great vibe to it…it’s got the depth of flavor that comes from roasting red peppers, it’s got the chunkiness of the chopped walnuts, and it’s got the sass of the pomegranate molasses.  All of that, along with some garlic and lemon make it the perfect addition to an Epic Mezze Platter or to serve with crudités.

Start by roasting the red bell peppers on a sheet pan.  Once done, you don’t have to peel the peppers.  Just throw them in a blender or processor along with the toasted walnuts, pomegranate molasses, lemon juice, olive oil, garlic and wonderful spices such as cumin and aleppo pepper.

I like to leave some chunkiness to this dip by not over-processing it.  

Finally, mix in some bread crumbs.  The result is a wonderfully textured, deliciously flavored vegan dip for all occasions.

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Lastly, if you make Muhammara, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Muhammara

Makes: 3 cups

Prep Time: 10 minutes

Bake Time: 30 minutes

Total Time: 40 minutes

Ingredients

  • 2 red bell peppers, washed
  • 1 cup toasted walnuts
  • 2 tbsp pomegranate molasses
  • 3 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 1 large garlic clove, minced
  • 1 1/2 tsp cumin
  • 3/4 tsp salt
  • 1/2 tsp aleppo pepper flakes
  • 1/2 cup bread crumbs
  • Optional garnish: pomegranate seeds, flat parsley, and pomegranate molasses

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

Slice the red bell peppers in half lengthwise and remove the core and seeds. Brush the insides and outsides with olive oil, then place cut side down on the baking sheet. Bake for 30 minutes, or until peppers have some char on them and have sweated out most of their moisture. Remove from heat and allow to cool to room temperature.

In a food processor or high speed blender, pulse the roasted red peppers, toasted walnuts, pomegranate molasses, lemon juice, olive oil, garlic, cumin, salt, and aleppo pepper flakes until mixture resembles course sand. You want to leave in some texture here — don’t pulse too much or the dip will become too smooth.

Remove from food processor and stir in bread crumbs. Garnish with a drizzle of pomegranate molasses, pomegranate seeds, and a sprig of flat parsley. Serve alongside chopped carrots and cucumbers, crackers, or pita bread!

Recipe from Broma Bakery

Ingredients

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