Muhammara is made with roasted peppers, walnuts, olive oil, garlic, and pomegranate molasses. An easy dip that comes together really fast, tastes amazing and is great with pita, veggies such as Roasted Brussels Sprouts or potatoes like Steak Fries. You can be sure this Muhammara recipe will taste anytime as good as it looks and will be a keeper that everyone can’t get enough of.
What is the meaning of Muhammara?
It means red dip and it does make sense against the background that the dip is made with chili flakes and roasted red peppers.
What does Muhammara taste like?
It has a wonderful sweet and spicy flavor from the roasted red peppers and chili flakes. A sweet flavor further comes from pomegranate molasses which takes this dip over the top. If you don’t have access to pomegranate molasses, I have the best substitutes for molasses for you below.
What can I use instead of pomegranate molasses?
You can use balsamic vinegar mixed with sugar or any other sweetener you have on hand.
Also pomegranate seeds can be use, or a combination of pomegranate juice with sweetener.
Lemon juice with any sweetener or cranberry juice.
Keep in mind that the flavor will be always a bit different from pomegranate molasses, yet still great. In my gusto the taste from pomegranate molasses is unmatchable and so delicious.
Reasons to make this Muhammara
There is one thing that I do differently besides from all other Muhammara recipes, because if you follow me along you will know I’m always up to save time whenever we can. I use a jar of roasted red peppers instead of roasting everything myself. This will save you some good time, because it will take up 30 minutes to roast red peppers properly in the oven. If you want to do that you absolutely can and I share the best method for roasting peppers in the ingredients for this Muhammara recipe.
Muhammara comes together fast and yet the result will be so delicious. It is a really versatile dip as I mentioned above you can enjoy and top them with almost everything like Baked Salmon or Avocado Salad.
It makes also are really good and satisfying appetizer which is wonderful for entertaining.
What you need for this Muhammara recipe
I use a jar of roasted red peppers which is great, because everything comes together in no time. If you have time you can roast peppers in your oven. To do that: preheat oven to 410F and layer the red peppers on a prepared baking sheet with parchment paper. For the best flavor I find if you sprinkle those read peppers with 1 Tbs olive oil it. Bake for around 25 up 30 minutes. Keep in mind to let cool of the peppers completely because this makes it so much easier for to remove the core and skin from the peppers.
Olive oil is needed for a savory flavor and it adds creaminess to our dip. I find extra virgin olive oil most delicious like I use in my Focaccia.
As seasonings, we use a combination of garlic, cumin, and Aleppo chili flakes for a bit of a hot kick. But you can also use chili flakes or crushed pepper.
Walnuts add a wonderful texture and also the second element that adds creaminess like the olive oil above. For a fuller body, bread crumbs are great.
Tomato paste: there are some recipes with or without it. I can vouch after I tested both with tomato paste is the winner, because it enhances all the other ingredients in the most delicious way you can imagine.
And finally Pomegranate molasses: It is sweet, savory and really, really delicious. See substitutes above.
How to make Muhammara
Into a bowl of a food processor add walnuts, breadcrumbs, red peppers, garlic, cumin, pomegranate molasses, tomato paste, chili flakes, olive oil and a pinch salt of pepper.
Process until everything is smooth and creamy. Serve from scratch with pita, vegetables or store in the fridge for around 5 days.
Tips and tricks
Depending on how spicy you things like you can use more or less chili flakes.
Looking for more sweetness? You can also use more pomegranate molasses.
For a thicker or thinner dip, you can use more or less breadcrumbs and walnuts.
Other recipes to try
- 1 16 oz jar roasted red peppers
- 2 bs Olive oil
- 2 cloves garlic
- 1/2 cup walnuts
- 3 Tbs pomegranate molasses
- 1 tsp Cumin
- 1/4 cup tomato paste
- 1/2 tsp Aleppo chili flakes
- 1/2 cup breadcrumbs
- salt, pepper to taste
- To a bowl of a food processor add walnuts, breadcrumbs, red peppers, garlic, cumin, pomegranate molasses, tomato paste, chili flakes, olive oil and a pinch salt of pepper.
- Process until everything is smooth and creamy.
- You can store muhammara in the fridge for 5 days, or serve directly, enjoy.
- Depending on the preferred spice level, you can use more or less chili flakes.
- For more sweetness? Use more pomegranate molasses.
- For a thicker or thinner texture use more or less breadcrumbs and walnuts.
- To roast your peppers: preheat oven to 410F. Layer red peppers evenly on your prepared baking sheet. For an amazing flavor sprinkle those read peppers with 1 Tbs olive oil. Bake for 30 minutes. Cool off peppers completely, this makes it so much easier to remove core and skin from red peppers.
- Substitutes for pomegranate molasses: balsamic vinegar mixed with sugar, pomegranate seeds or pomegranate or lemon juice with sweetener and cranberry juice.
Nutrition Information:Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 323Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 262mgCarbohydrates: 34gFiber: 4gSugar: 11gProtein: 6g