Muhammara Spread — Red Pepper & Walnut Dip
Description
Muhammara actually improves in flavor after a day or two in the refrigerator, making it the perfect dip to prepare ahead when entertaining. But not all muhammara recipes are created equal. After testing countless versions, I dare say this one is the masterpiece of them all—an incredible combination of flavors!
Equipment
- Food Processor
Ingredients
- 500 grams / 1 lb 2 oz red bell pepper
- 200 grams / 7 oz walnut halves
- 2 tablespoons tahini
- 3 tablespoons pomegranate molasses
- 1/4 cup olive oil
- 1 teaspoon salt or to taste
- 1 level teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 small onion finely chopped
- 2 tablespoons breadcrumbs use vegan breadcrumbs to keep it vegan
- Aleppo pepper or red pepper flakes optional, for extra heat
- 1 pomegranate deseeded
Instructions
- Heat the oven to 450°F (230°C). Stem the red bell peppers, cut them into quarters, remove the seeds, and place them on a baking sheet.
- Roast for 15–20 minutes, or until partially blackened on the outside.
- Remove the peppers from the oven and immediately cover them with a lid for 10 minutes to trap the steam. This will loosen the skin, making them easier to peel.
- Line a rimmed baking sheet with parchment paper or a silicone baking mat. Arrange the walnuts in a single layer on the prepared baking sheet. Toast until fragrant, stirring occasionally, about 5 to 7 minutes, just until they release their earthy flavor. Let them cool completely.
- Heat the oil in a skillet over medium heat. Once the oil starts to shimmer, add the onion and cook until softened. Remove from the heat and set aside.
- Place the walnuts in a food processor and pulse until coarsely ground. Add the roasted peppers, breadcrumbs, cooked onion with its oil, cumin powder, coriander powder, tahini, and red pepper flakes. Process until well combined.
- With the motor running, gradually add the pomegranate molasses and tahini until the mixture is smooth and fully homogenized. The ingredients have been tested and the balance is just right, but feel free to play around a little—taste and adjust the seasoning, spiciness, and acidity to suit your preference.
- Spread the muhammara onto a plate and garnish with pomegranate seeds. If, like me, you enjoy a little extra tartness, drizzle some pomegranate molasses over the top just before serving. Sublime!
Video
Notes
If you make my Muhammara (Red Pepper & Walnut Dip), leave a comment below or share your photos on Facebook! I’d love to see your creations! #Hadia’s lebanese Cuisine
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