Homemade Muhammara Dip
Muhammara is a Middle Eastern vegan dip that's made with walnuts, roasted red peppers, breadcrumbs, olive oil and spices - easy to make in ONE simple step!
Servings 8 servings
Calories 145kcal
Ingredients
- 1 cup walnuts plus more for garnish
- ½ cup breadcrumbs
- 1 12-ounce jar roasted red bell drained
- 1 tablespoon extra virgin olive oil plus extra to garnish
- 1 tablespoon pomegranate molasses
- 1 garlic clove
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ¼ teaspoon salt
- Parsley chopped, for garnish
- Pita bread or pita chips for serving
Instructions
- Place all the ingredients in a high speed food processor and pulse until all the ingredients are well incorporated and the mixture looks like a smooth paste.
- Transfer to a small serving bowl and chill before serving. Create swerves with the back of a spoon, drizzle with olive oil and garnish with extra walnuts and chopped parsley. Serve with pita chips, if desired.
Video
Notes
Recipe: This recipe is categorized under Lebanese recipes, but it originated from Syria. Still, it's very popular in Lebanon, where my parents are from!
Storage: Store any leftovers in an airtight container. They will last about 5-7 days in the fridge. Make sure to use a container that's not too big so that it reduces any oxidation
Make Ahead Tips: If you choose to toast the walnuts and the breadcrumbs (which is an optional step), you can do this up to 2 days in advance.
Sourcing: You can find pomegranate molasses at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.
Substitutes: For best results, follow the recipe as is.
I have never tried this with any other nuts except for walnuts because that's an integral part of the recipe. However if you have allergies you can try almonds or pecan. Let me know how it works!
Tips:
Toast the walnuts and the breadcrumbs. You can do this on the stovetop or in the oven for an enhanced flavor. If you’re toasting on the stovetop, cook on a non-stick skillet over medium heat for 3-5 minutes, stirring occasionally. If you’re toasting the oven, bake at 350˚F for 5 minutes, stirring halfway through.
Roast the bell pepper in the oven instead of using jarred. This will enhanced the smokey flavor of the peppers and create slightly less moisture in the dip.
If you can't find pomegranate molasses, it's best to substitute it with lemon juice. You can also add a teaspoon of honey to mimic the unique sweet and bitter flavor of pomegranate molasses. One other option is to make your own by reducing pomegranate syrup in a pan on medium-low heat until it looks like a balsamic glaze.
Equipment: I used the Kitchen Aid food processor to blend the dip. If you don't have a food processor, you can also use a blender. This may require more stopping and scraping though to ensure even blending without any chunks.
* Please note the nutrition label does not include the extra oil for garnishing or pita chips.
Nutrition
Serving: 0.5cup | Calories: 145kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 125mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 0.5mg | Calcium: 30mg | Iron: 1mg