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Muhammara Recipe

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Muhammara is a smoky, sweet, and spicy Middle Eastern dip made from roasted red peppers, toasted walnuts, breadcrumbs, and aromatic spices, topped with fresh mint and served with warm pita bread.

Ingredients

5 medium-large red bell peppers, divided

1 cup walnuts, toasted

1/2 cup breadcrumbs

1 large garlic clove (or 2 small)

3 tablespoons extra-virgin olive oil

2 tablespoons pomegranate molasses

1 teaspoon lemon juice

1/2 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon chili flakes

1/2 teaspoon sumac

1/3 cup chopped walnuts, toasted (for topping)

1 tablespoon minced fresh mint (for topping)

1 tablespoon extra-virgin olive oil (for topping)

1/4 teaspoon sumac (for topping)

3–4 pitas (for serving)

Instructions

  1. Roast or char the red bell peppers under a broiler or on a gas flame until skins are blackened. Let cool, peel skins, remove seeds, and roughly chop.
  2. In a food processor, combine roasted peppers, toasted walnuts, breadcrumbs, garlic, olive oil, pomegranate molasses, lemon juice, cumin, kosher salt, chili flakes, and sumac. Blend until smooth and combined.
  3. Transfer dip to a serving bowl. Mix chopped toasted walnuts, fresh mint, olive oil, and sumac in a small bowl and sprinkle evenly over the dip.
  4. Serve Muhammara with warm pita bread.

Notes

Adjust chili flakes for milder or spicier dip.

Substitute pomegranate molasses with honey and lemon juice if unavailable.

Add roasted chili pepper for extra smoky heat.

Blend longer or add olive oil for smoother texture.

Top with toasted pine nuts instead of walnuts for variation.

Store refrigerated up to 5 days; serve at room temperature.

Nutrition

Find it online: https://chocolatecoveredamy.com/muhammara-recipe/