Muhammara - Middle Eastern Red Pepper Dip
 
Prep time
Cook time
Total time
 
Step by step recipe of Muhammara, A colorful, vibrant dip, often found in Lebanese, Syrian or Palestinian mezze, made of red bell peppers, walnut and pomegranate molasses.
Author:
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: 1 cup
Ingredients
  • 3 large red bell peppers, quartered
  • ¾ cup walnut
  • ½ cup pomegranate juice
  • ½ six inch pita, toasted
  • 1 medium onion, chopped
  • 3 garlic cloves
  • ½ teaspoon red chili flake (optional)
  • 3 tablespoon lemon juice
  • ¼ cup olive oil, plus 1 tablespoon for sautéing onion
  • Salt, according to taste
Instructions
  1. Steps to make pomegranate molasses:
  2. Boil pomegranate juice.
  3. Cook it down to about 2 table spoon thick molasses-like syrup in low-medium heat.
  4. Steps to make muhammara:
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Grease a baking sheet and roast red pepper for about 15-20 minutes, turning once.
  7. Remove any skin or seeds from pepper.
  8. Toast walnuts in the oven for 6-8 minute carefully keeping an eye so they don’t burn.
  9. Toast Pita.
  10. Heat 1 tablespoon oil on stove and sauté onion until lightly browned.
  11. In a food processor, add walnut, toasted pita and process till crumble.
  12. Add peppers and all other ingredients including pomegranate molasses and process until smooth to dip like consistency.
Notes
Garnish with parsley and pine nuts.
Serve with pita, salad or sliced tomato drizzled with olive oil.
Adjust seasoning according to taste.
Try adding ½ teaspoon ground cumin for a variation.
Recipe by WithASpin at https://withaspin.com/2013/06/29/muhammara/