Muhammara (Roasted Red Pepper Dip) With Pomegranate
This twist on Muhammara, the beloved Syrian dip, combines roasted red peppers and walnuts for a perfect balance of savory and sweet. Fresh pomegranate replaces traditional molasses, adding a burst of brightness to its creamy, crunchy texture. Naturally vegan and so easy to make, it’s a versatile dip -perfect as an appetizer or a spread for sandwiches.
Servings: 6
Calories: 171kcal
Ingredients
- 3 large red bell peppers
- 3 tablespoons extra-virgin olive oil plus more to garnish
- ½ cup walnuts
- 1 ½ tablespoons breadcrumbs (homemade or store-bought)
- 1 medium garlic clove crushed or grated
- 1 tablespoon lemon juice freshly squeezed
- ¾ teaspoon ground cumin
- ¼ teaspoon red pepper flakes (Marash or Aleppo are great options)
- ¾ teaspoon sumac
- ¾ teaspoon kosher salt
- ½ cup pomegranate seeds plus more to garnish
- chopped flat-leaf parsley to garnish
Instructions
- Preheat the oven to 390°F fan (200°C).
- Lightly peel and cut the red bell pepper into ½-inch (1.5 cm) strips (see section: how to roast bell peppers above in this post).
- Roast the bell pepper. Transfer the bell pepper strips to a large sheet pan lined with parchment paper. Drizzle with 2 tablespoons of olive oil and toss with your hands to coat the strips evenly. Roast for 25 minutes, or until the peppers are tender and slightly charred.
- Toast the walnuts and prepare the base. Transfer the walnuts to a skillet and gently toast over medium heat, stirring frequently with a wooden spoon until fragrant and lightly browned. Set aside. In a food processor, combine the roasted red peppers, breadcrumbs, garlic, 1 tablespoon of olive oil, lemon juice, cumin, red pepper flakes, sumac, and salt. Pulse until well combined but still slightly textured, about 30 seconds.
- Add pomegranate seeds and walnuts. Add the pomegranate seeds and toasted walnuts, then pulse 2–3 times. The goal is to keep the texture and crunch from the seeds and walnuts—don’t over-mix the Muhammara!
- Plate and garnish. Plate the Muhammara in a shallow bowl, create swirls with the back of a spoon, and garnish with pomegranate seeds, sumac, parsley, and a drizzle of olive oil. Serve with warm flatbreads, pita bread, or pita chips.
Notes
- Toasting the walnuts – Toasting the walnuts enhances their nutty flavor and adds depth to the dish. This step is essential for achieving an authentic Muhammara experience: don’t skip it!
- Adjust the heat – Customize the spice level by adjusting the red pepper flakes. Taste, and add more if needed to suit your preference.
- Don’t over-mix – Traditional Muhammara is made with a mortar and pestle. While a food processor simplifies the process, avoid over-mixing to preserve crunch and achieve a texture similar to the original method.
- Time-saving option – Fresh bell peppers are best, a 16 ounces (450 g) of store-bought roasted red peppers in unflavored oil work as a quick substitute. Be sure to drain thoroughly and remove excess oil. The brine’s vinegar may add a slight acidity, but it’s a convenient choice for busy days.
Nutrition
Calories: 171kcal | Carbohydrates: 11g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 315mg | Potassium: 267mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2598IU | Vitamin C: 109mg | Calcium: 25mg | Iron: 1mg