• محمرة •
Muhammara is a roasted red pepper spread with a complex flavor profile; it’s spicy, sweet, savory, tangy, garlicky and a bit smoky. Think of it as a zesty sidekick to hummus and baba ghannouj.
This recipe can be whipped up very quickly, especially if you already have the peppers roasted or you use jarred roasted peppers. It requires no chopping or other prep work. Simply pulse all of the ingredients in the food processor and you’re done.
My favorite component is the pomegranate molasses, a tangy and sweet reduction of pomegranate juice that you can find in Middle Eastern grocery stores. It adds acidity as well as a fruitiness that brings out the natural sweetness in the peppers.
Serve this muhammara with toasted pita bread, whole grain chips, or vegetable crudités. It also works well as a spread in sandwiches! Or, for a classic serving presentation, drizzle with extra virgin olive oil and garnish with walnut halves and parsley.
- 4 red bell peppers (roasted, peeled, and seeded)
- 2 cloves garlic
- ¾ cup walnuts
- ½ cup bread crumbs
- ½ cup parsley
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons pomegranate molasses
- 4 teaspoons lemon juice
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1½ teaspoons red pepper flakes or ½ teaspoon cayenne pepper
- black pepper, to taste
- Place the peppers on a parchment-lined baking sheet and drizzle lightly with some oil. Put the tray into a hot oven (450°F) or under the broiler until the peppers' skins blister and darken. When the peppers are roasted, remove from the oven, place them into a bowl, and cover it for 10 minutes.
- After 10 minutes the skins will have loosened. Remove the skins and all of the seeds--you only want the flesh of the peppers.
- Put the roasted peppers into a food processor with the garlic and purée until smooth.
- Add the rest of the ingredients to the food processor and blend just until smooth.
- Taste the muhammara for seasoning and serve with a drizzle of olive oil on top.
-Make it as spicy as you want by adding more cayenne pepper or leave it out entirely for a mild muhammara.
THIS is such an amazing medley of flavours. I see a Persian influence with the mix of cool and hot foods. I.e. pomegranate with chili and the walnuts. This is fantastic!
I agree. It’s that range of flavors that also makes it very addictive!
This is a great dip recipe, I made it for a party and everyone LOVED it, if you’re looking for a different good tasting dip this is your recipe
That’s great! I’m glad it was a hit!
I made this last night for a family gathering and EVERYONE insisted on having the recipe! I did make a few modifications to suit the amount of time I had and what I had on hand (I used jarred roasted red peppers instead of roasting my own (there were about 3 large peppers in the jar), I toasted the walnuts lightly in a dry skillet before putting them in the food processor, I used honey instead of pomegranate molasses because I couldn’t find the latter, and I used 2 tbsp dried parsley instead of 1/4 cup fresh).
Served it with toasted pita points, celery, and carrots.
Thanks so much for the delicious recipe!
Sounds good, Emily! It’s such a great party food, because seemingly everyone loves the stuff! Good call on the jarred peppers—such a time-saver. I especially like that you toasted the walnuts. Sometimes I do that and it adds a great depth of flavor.
I love this dish ? … Thank you so much for posting … Am fasting and this is beautiful torture ?
Haha Zaina, I know the feeling! Give it a try when you can…it’s so yummy 🙂
So good! I just made it. Thank you!
Great! I’m glad you enjoyed it! 😀