Muhammara Dip Recipe
How to Make Muhammara Dip
Muhammara Dip Recipe: This red pepper dip is often served alongside hummus and tzatziki on mezze platters. This Middle Eastern spread is beautifully flavoured with walnuts and pomegranate. It tastes smoky, tangy and spicy all at once.
- Total Cook Time 25 mins
- Prep Time 10 mins
- Cook Time 15 mins
Ingredients of Muhammara Dip
- 2 red bell peppers/ capsicum
- 3-4 tsp lemon juice
- 1/2 tsp cumin powder
- 3/4 cups roasted walnuts, chopped
- pomegranate molasses (or pomegranate juice + sugar)
- 1/2 tsp Chilli powder
- 1 tsp Chilli flakes
- 3-4 tbsp extra virgin olive oil
- 2 garlic cloves
- 5 tbsp bread crumbs
- Salt to taste
How to Make Muhammara DipHideShow Media
Halve the red bell peppers and remove the seeds. Roast them in an oven at around 400 degrees F, for around 15 minutes. They need to soften and get charred, but not burnt all over. If you don’t have an oven, you can get a similar result by carefully charring the bell peppers directly over a stove.
Once done, transfer the halves to a bowl and cover them with a plate/plastic wrap. This traps the smoky flavour inside.
Once cooled, peel the bell peppers and cut them into long strips.
In a blender, add these strips along with the olive oil, walnuts, lemon juice, bread crumbs, chilli powder, chilli flakes, cumin powder, salt to taste and pomegranate molasses.
If you don’t have pomegranate molasses, you can substitute it with pomegranate juice, sugar and a little extra lemon juice.
Blend well to form a smooth paste. If the dip is too watery, add more bread crumbs.
Taste and adjust seasonings as needed. Transfer the dip to a bowl.
Garnish with crushed walnuts and a drizzle of olive oil. Enjoy with pita bread or lavash crackers.