Get ready to tantalize your taste buds with Muhammara, a mouthwatering Syrian dip that's about to become your new obsession! This vibrant, rustic spread combines the smoky sweetness of roasted red peppers with the rich, nutty depth of toasted walnuts, creating a flavor explosion that will transport you straight to the bustling markets of Damascus. Whether you're a culinary adventurer or just looking to impress your dinner guests, this incredibly simple yet sophisticated dip is your ticket to an unforgettable taste experience.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Syrian
Serves: 6 servings
Ingredients
- 2 red bell peppers, roasted
- 1 cup walnuts
- 1/4 cup breadcrumbs
- 2 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- 1 garlic clove
- Salt to taste
Instructions
- Preheat the oven to 450°F (230°C). Wash the red bell peppers and place them whole on a baking sheet lined with parchment paper.
- Roast the red bell peppers in the preheated oven for 25-30 minutes, turning occasionally, until the skin is completely charred and blistered on all sides.
- Remove the peppers from the oven and immediately place them in a sealed bowl or plastic bag to steam for 10-15 minutes. This will help loosen the skin.
- Once cooled, carefully peel off the charred skin from the peppers, remove the seeds and stem, and roughly chop the roasted pepper flesh.
- In a food processor, toast the walnuts for 2-3 minutes until fragrant, being careful not to burn them.
- Add the roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, olive oil, garlic clove, and salt to the food processor.
- Pulse and blend the ingredients until you achieve a slightly chunky, textured consistency. Avoid over-processing to maintain the dip's traditional rustic texture.
- Taste and adjust seasoning, adding more salt, pomegranate molasses, or olive oil as needed to balance the flavors.
- Transfer the muhammara to a serving bowl, drizzle with additional olive oil, and garnish with extra chopped walnuts if desired.
- Serve at room temperature with warm pita bread, crackers, or fresh vegetables for dipping.
Tips
- Roasting Perfection: Take your time roasting the red peppers. The char and blistered skin are key to developing deep, smoky flavors.
- Texture is King: Pulse the ingredients carefully to maintain a slightly chunky consistency. Muhammara isn't meant to be completely smooth.
- Quality Matters: Use fresh, high-quality walnuts and toast them carefully to enhance their natural oils and flavor.
- Pomegranate Molasses Tip: This ingredient is crucial. If you can't find it, you can make a quick substitute by reducing pomegranate juice with a little sugar.
- Make Ahead: Muhammara actually tastes better after the flavors have melded together, so don't hesitate to prepare it a day in advance.
- Serving Suggestion: Serve at room temperature for the best flavor profile, and don't skip the extra drizzle of olive oil on top!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 4g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
