Description
How to Make Muhamarra (Roasted Pepper Dip)
I have got to say, that Muhammara is one of my absolute favorite dips to eat. This Middle Eastern Syrian dip is made from smoked red peppers, roasted walnuts, pomegranate molasses, garlic, cumin, and some breadcrumbs. This dip is perfect when spreading on a piece of pita bread, serving as a side, or even using it as a delicious side next to your barbeque. With its combust flavors, you’ll have to resist not having the entire plate! This dip is not only visually stunning but also delicious with its unique smokey flavors! I always wondered How to Make Muhamarra (Roasted Pepper Dip) so here we go!
Ingredients
Units
Scale
- 2 large Red Peppers
- 1/2 cup Jarred Roasted Red Peppers
- 1 1/2 cups crushed Toasted Walnuts
- 1/3 cup + 2 teaspoons Extra Virgin Olive Oil
- 6 ounces Seasoned Bread Crumbs
- 2 teaspoons Pomegranate Molasses
- 2 teaspoons Cumin
- 1 1/4 teaspoons Paprika
- 3 Garlic cloves
- 1/2 cup Mild Pepper Paste
- 1/2 teaspoons Salt
- 1/2 teaspoon Aleppo Pepper
Instructions
- Preheat your oven to 425° degrees F, place walnuts on a baking sheet and bake for 3-5 minutes during the preheating process. Rotate the baking sheet, mix and keep your eye on it so it won’t burn. Once the walnuts are roasted remove them and allow them to cool off. Once roasted lightly allow it to cool off and place it into a food processor, and grind.
- Cut bell peppers in half, remove seeds, and place on a baking rack for 20-25 minutes until you notice the bell pepper begin to soften and char. Turn over 5 minutes apart, to char the other side evenly. For more smokey flavor, remove from the oven after 25 minutes and place the rack over an open fire on the stovetop or change your oven to broil at 500° F and bake until charred. Once done, place them into a closed, sealed pot or a plastic bag for a few minutes. This will allow your peppers to release their steam. The steam will make the pealing process easier.
- Place smoked peppers into a food processor and blend until well pureed. Then, add jarred peppers, pepper paste, olive oil, spices, pomegranate molasses, garlic, and salt, blend in the food processor until a smooth paste.
- Transfer the paste into a large bowl, add crushed walnuts and breadcrumbs then combine. Cover and refrigerate Muhamarra in a sealed container for at least an hour before serving.
- Design your Muhamarra on your serving plate, drizzle some pomegranate molasses or olive oil, and enjoy!
Notes
- For the best freshness, you can refrigerate for up to one week. Make sure it’s properly sealed and cooled. It’s recommended to keep a layer of olive oil over the dip to prolong the freshness as much as you can.
*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.
- Prep Time: 10 mintues
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Oven Baked
- Cuisine: Mediterranean, Middle Eastern
Keywords: Muhamarra, Mediterranean, Middle Eastern, Mezza, Mouhammara, Appetizer
