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Muhammara

A bold Syrian roasted red pepper and walnut dip spiked with pomegranate molasses and Aleppo pepper. Rich, smoky, and slightly tangy - perfect alongside warm flatbread.

15 minEasyServes 6160 cal/serving

SyrianAppetizerBlenderVeganLow CarbDairy-FreeEgg-FreePork-FreeCorn-Free

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Ingredients

  • 12 oz jarred roasted red peppers, drained, patted dry
  • 1/2 cup walnuts, toasted
  • 1/4 cup plain breadcrumbs
  • 2 tbsp pomegranate molasses
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, minced
  • 1 tsp Aleppo pepper (or 1/2 tsp crushed red pepper)
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt

Instructions

  1. 1

    Toast 1/2 cup walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant. Let cool briefly.

  2. 2

    Add 12 oz drained, patted dry jarred roasted red peppers, toasted walnuts, 1/4 cup plain breadcrumbs, 2 minced garlic cloves, 2 tbsp pomegranate molasses, 2 tbsp fresh lemon juice, 2 tbsp extra-virgin olive oil, 1 tsp Aleppo pepper (or 1/2 tsp crushed red pepper), 1/2 tsp ground cumin, and 1/2 tsp kosher salt to a food processor.

  3. 3

    Pulse until the mixture is combined but still has some texture - the dip should be slightly chunky, not completely smooth.

  4. 4

    Taste and adjust seasoning with more salt, lemon juice, or pomegranate molasses as needed.

  5. 5

    Transfer to a serving bowl and drizzle with additional olive oil and a pinch of Aleppo pepper.

  6. 6

    Serve with warm pita bread or crackers.

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Questions

What is Muhammara?

A bold Syrian roasted red pepper and walnut dip spiked with pomegranate molasses and Aleppo pepper. Rich, smoky, and slightly tangy - perfect alongside warm flatbread. This reference files it under Syrian appetizer: made in a blender, rated easy and about 15 minutes start to finish.

Is toasting the nuts or seeds for Muhammara necessary?

Step 1 reads: "Toast 1/2 cup walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant." It is quick and it shows. Step 1 browns the natural oils, which deepens the flavor; raw, they taste flat by comparison. Watch the pan, because they go from toasted to burnt in under a minute.

What can I use instead of Aleppo pepper in Muhammara?

The entry for Muhammara calls for 1 tsp Aleppo pepper (or 1/2 tsp crushed red pepper). In its place: Use sweet paprika with a small pinch of cayenne, about four parts to one.

Is Muhammara spicy?

Moderately. The heat in Muhammara comes from 1 tsp Aleppo pepper (or 1/2 tsp crushed red pepper). For a milder plate, halve the Aleppo pepper; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Muhammara contain tree nuts?

Yes: 1/2 cup walnuts, toasted. The full allergen list for this entry is gluten and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Muhammara keep?

Refrigerate Muhammara in a sealed container for up to four days and stir it back together before serving.

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