Muhammara
Authentic Syrian Muhammara dip with roasted red peppers, walnuts & pomegranate molasses. Vegan, smoky, rich & perfect as a mezze!
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For Muhammara
- 3 medium red bell peppers, rinsed and dried
- 4–5 garlic cloves, peeled
- 3 tablespoons extra virgin olive oil, more for drizzling
- Salt, to taste
- Ground black pepper, to taste
- 1/2 cup breadcrumbs
- Juice of 1/2 lemon, freshly squeezed
- 1 cup walnuts, toasted
- 2 tablespoons pure pomegranate molasses
- 1 teaspoon smoked paprika or Aleppo pepper flakes
- 1/2 teaspoon ground cumin, more to taste
- For Serving (Optional)
- Handful of fresh parsley or mint leaves, chopped
- 2–3 tablespoons pomegranate seeds
- 4–5 walnuts
- A pinch of smoked paprika
- Any flatbread of your choice
- NOTE: Some ingredients can be replaced with their vegan counterparts.
Instructions
- 1
Preheat the oven to 220°C (425°F). Place the red bell peppers on a chopping board, slice them in half lengthwise, and remove the stems, seeds, and membranes. Arrange the halves cut-side down on a baking tray.
- 2
Line a baking tray with parchment paper. Add the garlic cloves to the tray. Spray or drizzle with extra virgin olive oil, then sprinkle with sea salt and ground black pepper. Roast for 35–40 minutes, or until the peppers are charred and blistered.
- 3
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 4
Remove the tray from the oven and transfer the hot peppers to a bowl or shallow dish. Cover with a lid or wrap, and let them steam for 10–15 minutes. Peel off the skins, then roughly tear or slice the peppers.
- 5
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 6
In a food processor, combine the roasted peppers, garlic, toasted walnuts, breadcrumbs, pomegranate molasses, smoked paprika (or Aleppo pepper), cumin, salt, and lemon juice. Blend until smooth. Add the olive oil, then blend again into a thick, creamy dip. Taste and adjust seasoning if needed.
- 7
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 8
Transfer the muhammara to a serving bowl. Drizzle with olive oil and a little extra pomegranate molasses, then top with parsley or mint, pomegranate seeds, walnuts, and a sprinkle of smoked paprika if desired. Serve with warm flatbread and enjoy your beautiful, delicious muhammara.
- 9
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 10
ENJOY THIS RECIPE.