Go Back

Muhammara (Roasted Red Pepper Dip)

This roasted red pepper dip is creamy, a little sweet, and a little smoky.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Mezze
Cuisine: Lebanese, Mediterranean, Middle Eastern
Keyword: bell pepper, dips, mezze, muhammara, roasted red pepper, walnuts
Servings: 8 people
Author: The Elegant Economist

Equipment

  • Food Processor

Ingredients

  • 3 large red bell peppers, whole with seeds and tops removed
  • 2 Tbsp olive oil plus more, for coating peppers
  • ½ tsp salt
  • 1 cup walnuts
  • ½ tsp Aleppo pepper
  • ½ tsp cayenne pepper plus extra for garnish, if desired
  • ½ tsp smoked paprika
  • ½ tsp urfa biber chili flakes
  • 2 Tbsp pomegranate molasses
  • ¼ cup fresh breadcrumbs

Garnish:

  • handful pomegranate arils optional
  • handfull chopped parsley optional

Instructions

Roasting the Peppers:

  • Remove the tops and seeds from the peppers. Coat inside and out with olive oil and sprinkle inside and out with salt.
  • Roast at 400°F / 200°C for 30 minutes. Cool until they can be handled, then peel any skins off and set aside. It's okay if small amounts of the skin remain.

Making the Muhammara:

  • Toast your walnuts in a pan over medium heat until they are warm and fragrant. Set aside. Toast your pine nuts until golden brown over medium heat and set aside.
  • Place your toasted walnuts, olive oil, Aleppo pepper, cayenne, smoked paprika, urfa biber, lemon juice, pomegranate molasses, and breadcrumbs in a food processor. Process until well combined - it will not form a smooth paste, but rather a chunky one.
  • Add your roasted red pepper and combine thoroughly in the food processor until mostly smooth. Salt and pepper to taste.
  • Serve topped with olive oil, pomegranate molasses, and pine nuts - with a sprinkle of Aleppo pepper and fresh parsley if desired.
Bitnami