How To Make Muhammara: Roasted Red Pepper And Walnut Dip
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Recipe Overview
Overview
Muhammara is a delightful dip that brings together the rich flavors of roasted red peppers and walnuts, making it a standout choice for any gathering. The recipe is incredibly straightforward, allowing you to whip it up in under 15 minutes, especially if you opt for jarred roasted peppers. This shortcut is a game-changer for busy cooks, ensuring you can enjoy this delicious dip without spending hours in the kitchen.
One of the standout ingredients is pomegranate molasses, which adds a complex sweetness and tang that elevates the dip to new heights. The combination of toasted walnuts and breadcrumbs gives it a satisfying texture, making it perfect for dipping or spreading on sandwiches. The addition of spices like cumin and Aleppo pepper brings warmth and depth, making each bite a flavorful experience.
What I love most about Muhammara is its versatility. You can serve it with pita chips, fresh veggies, or even as a topping for grilled meats. It’s a fantastic way to impress guests at a dinner party or simply enjoy a healthy snack at home. Plus, it’s a great way to incorporate more plant-based ingredients into your diet without sacrificing flavor.
Overall, Muhammara is not just a dip; it’s a celebration of flavors that can easily become a staple in your kitchen. Whether you’re a seasoned cook or a beginner, this recipe is approachable and rewarding, making it a must-try for anyone looking to explore Middle Eastern cuisine.
Recipe Details
Steps & Tips
Drain jarred roasted red bell peppers.
Tip: Do not rinse jarred roasted red bell peppers to avoid watering down the dip.
Preheat a pan over medium heat.
Add walnuts to the preheated pan.
Grab breadcrumbs as the walnuts toast.
Stir the walnuts and breadcrumbs frequently.
Tip: Stir walnuts frequently while toasting to prevent burning.
Remove the pan from heat once walnuts are darker and panko is golden brown.
Tip: Look for walnuts to be a few shades darker and panko to be golden brown before removing from heat.
Chop a garlic clove in the food processor.
Add walnuts and breadcrumbs to the food processor.
Blend until everything is a fine crumb.
Layer the rest of the ingredients in the food processor.
Add 3 tablespoons of extra virgin olive oil.
Add pomegranate molasses to the mixture.
Tip: Pomegranate molasses can be found at Middle Eastern grocery stores or online.
Add a teaspoon and a half of lemon juice.
Add half a teaspoon of ground cumin.
Add salt to season.
Add 2 teaspoons of Aleppo pepper.
Tip: Start with a smaller amount of Aleppo pepper and adjust to taste.
Pulse the mixture in the food processor until desired texture is reached.
Tip: Use the pulse function on the food processor for a chunky texture.
Serve the dip and garnish with olive oil, fresh mint, crushed walnuts, and pomegranate seeds.
Ingredients
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Muhammara is a traditional Syrian dip made from roasted red peppers and walnuts.
- •Pomegranate molasses adds a unique tartness and sweetness to the dip.
- •Toasting walnuts enhances their flavor and adds depth to the dip.
- •Muhammara can be served as a dip or used as a spread in sandwiches.
