Something so good shouldn’t be this easy to make!
Muhammara is a slightly spicy dip made from red peppers and walnuts that originates from Syria. My first exposure to this heavenly dip was in California where I lived for a decade and a half. My hubby was Sous Chef in a small Bistro in Berkeley Ca called “ZUT! on Fourth” where they made the tastiest Mediterranean mezze plate I have ever had in America. The platter consisted of muhammara dip, an exquisite eggplant and raisin salad, and hummus served with homemade fluffy and char-grilled pita bread. My husband used to bring a platter home for us to nosh on when I was pregnant with our first child. The distinct, creamy texture and flavor of Muhammara is such that years later, just the memory sparked a craving so strong that I set out to recreate my own version of the heavenly masterpiece. After doing research and using a friend’s recipe (Chef Emily Baird of @everythingyouwanttoeat) as a rough guide, I arrived at the ingredient and amount combo that I use in my recipe. My cooking is usually done this way, using inspiration from others, doing research on a dish’s history and then experimenting and improvising with the ingredients and combining to my own taste palette.
Muhamarra in 30 minutes!
The dip can be made from start to finish in 30 minutes. Simply roast the red peppers and walnuts in the oven, add them to a food processor with the rest of the ingredients and process until smooth and the dip is ready. You can serve Muhammara warm or cold and I find that the flavors are even brighter after being refrigerated overnight.
I hope you try this piquant, tangy, and creamy dip. You will not be disappointed by it’s droolworthy flavor profile and heavenly texture especially when paired with warm pita bread.
And speaking of pita bread….here is my recipe for Whole Wheat Pita Bread.
For more recipes from the Sara Tercero check out her website Better Food Guru or on Instagram.
Muhammara (Roasted Red Pepper and Walnut Dip)
- 2 roasted red bell peppers
- 1 cup walnuts
- 2 cloves garlic
- 1 tsp pomegranate molasses
- 1/2 lemon juice
- 1 tsp cumin
- 1 pinch crushed red pepper flakes
- 1 tsp salt
- 1/4 cup extra virgin olive oil
- 1/4 cup breadcrumbs
Roast bell peppers on a sheet pan for 20 minutes at 400 degrees by splitting in half and deseeding. Flip once halfway. You can toast your walnuts in the oven at the same time by placing walnuts on a sheet pan and letting roast for about 10 minutes (keep an eye on them so not to let them burn).
Put red peppers and walnuts in blender with other ingredients and blend until smooth and creamy.
Garnish with a drizzle of olive oil, a drizzle of pomegranate molasses and a sprinkle of crushed red or Aleppo pepper.
Calories: 696kcalCarbohydrates: 22gProtein: 11gFat: 66gSaturated Fat: 8gPolyunsaturated Fat: 31gMonounsaturated Fat: 25g