3 large red bell peppers
3 tablespoons (45 ml) of extra-virgin olive oil, plus more to serve
1 and ½ tablespoons (10 g) of breadcrumbs (homemade or store-bought)
1 medium garlic clove, crushed
the juice of half a lemon – (1 tablespoon or 15 ml) of lemon juice
¾ teaspoon of ground cumin
¼ teaspoon of Marash or Aleppo pepper (alternatively, use crushed red chili flakes)
¾ teaspoon of sumac (optional)
¾ teaspoon of flaky sea salt
½ cup (60 g) of walnuts
½ cup (75 g) of pomegranate seeds, plus more to serve
chopped flat-leaf parsley, to serve
Start by preparing the red peppers:
- Peel the red bell peppers with a vegetable peeler.
- Using a kitchen knife, remove the side of the bell peppers by slicing around the seeds. Remove the base and the white parts too.
- Cut the red bell peppers into 1-inch (2.5 cm) strips.
Roast the red peppers:
- Transfer the bell pepper strips onto a parchment-lined baking tray (or a large baking dish).
- Drizzle 2 tablespoons (30 ml) of extra-virgin olive oil and toss to coat.
- Roast for 25 min at 400°F (200°C) until tender and lightly charred.
Meanwhile, toast the walnuts:
- Transfer the walnuts to a skillet.
- Gently toast over medium heat, stirring regularly with a wooden spoon, until fragrant and lightly colored.
- Set aside.
Assemble the dip:
- To a food processor, add the roasted red peppers, breadcrumbs, crushed garlic, 1 tablespoon of extra-virgin olive oil, lemon juice, cumin, red pepper powder, optional sumac, and salt.
- Mix until well combined, but not completely smooth, about 30 seconds.
- Add the pomegranate seeds and toasted walnuts and pulse two-three more times. To keep a crunchy texture, do not over-mix the dip.
Finish the Muhammara:
- Plate the dip into a shallow bowl.
- Garnish with extra pomegranate seeds, sprinkled sumac, chopped flat-leaf parsley, and drizzle a generous amount of extra-virgin olive oil.
- Serve with warm fluffy flatbreads, pita bread, or pita chips.
Enjoy with a glass of Cabernet Franc!
- To easily remove the seeds from a pomegranate: 1/ roll the fruit on a flat surface to loosen the seeds; 2/ score around the middle and tear it open into halves; 3/ hold each half over a bowl, seeds facing down. Using a wooden spoon, whack the skin squeezing a little to release the seeds.
- For time-sensitive situations, feel free to use 16 ounces (450 g) of store-bought roasted or chargrilled red peppers preserved in neutral oil (drain well and remove the excess oil).
- Though traditional Muhammara is made with mortar and pestle, I like to use a food processor to simplify and speed up the process. To mimic the crunchy texture of the mortal and pestle version, make sure not to over-mix the Muhammara.
- Prep Time: 20
- Cook Time: 25
- Category: Appetizer
- Method: Food Processor
- Cuisine: Middle-Eastern
- Diet: Vegan
- Serving Size:
- Calories: 216
- Sugar: 7.2 g
- Sodium: 231 mg
- Fat: 14.3 g
- Carbohydrates: 21.5 g
- Protein: 4.7 g
- Cholesterol: 0 mg
Keywords: muhammara recipe, roasted red pepper and walnut dip, Syrian Muhammara, red pepper and pomegranate spread