Description
Muhammara is a delicious Syrian dip made from roasted peppers, nuts, and spices, perfect for appetizers or as a spread.
Ingredients
Scale
- 4 red bell peppers
- 1 large onion
- 2 vine tomatoes
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes
- 1 cup walnuts
- 2 tablespoons pomegranate molasses (or balsamic vinegar)
- ½ to 1 cup breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper (optional)
- ½ cup pomegranate seeds
- 1 tablespoon chopped flat-leaf parsley
Instructions
- Preheat the oven to 200°C (400°F). Place the red bell peppers (cut into quarters), tomatoes (cut into quarters), and onion (cut into 6 pieces) on a baking sheet. Season with 2 tablespoons of olive oil, 1 teaspoon of salt, and 2 turns of black pepper. Bake for 30 to 40 minutes until slightly charred.
- While the vegetables roast, sauté 1 tablespoon of olive oil, 3 cloves of grated garlic, 2 tablespoons of tomato paste, 1 teaspoon of cumin, and ½ teaspoon of red pepper flakes in a small pan for 3 minutes.
- Pulse the roasted vegetables, walnut mixture, and 2 tablespoons of pomegranate molasses in a blender until creamy. Add breadcrumbs if the mixture is too liquid.
- Adjust salt and molasses to taste, then spread on a serving dish. Drizzle with olive oil, top with pomegranate seeds and parsley. Serve with warm pita bread.
Notes
Muhammara keeps well in the refrigerator for up to a week and can be frozen. Adjust spice levels to taste and feel free to experiment with different nuts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Syrian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg