Looking for a
last-minute app? Add this sweet and tangy roasted red pepper dip to your next dinner party menu. Muhammara comes together in 30 minutes using jarred roasted red peppers, bread crumbs, walnuts, a few special ingredients, and a food processor. Trust us—once you’ve tried it, it’ll become a staple on your appetizer roster. Here’s everything you need to know:
What is muhammara?
This roasted red pepper dip originated in Syria, and is now shared across Turkish and Lebanese cuisines, each with its own variations with seasonings and spices (our version uses sumac, a smoky spice that adds floral, lemony, and salty notes). It’s essential to mezze platters across the Middle East, along with dishes like hummus or baba ghanoush.
How to make the best muhammara:
We opt for time-saving jarred roasted red peppers, which are just as flavorful and robust as fresh ones. This dip is all about the texture, so we recommend making your own bread crumbs using day-old country bread and toasting whole walnuts. Once toasted, the walnut flavors intensify and lend an overall earthiness to the dip. To achieve muhammara’s desired tangy flavor, add a good tablespoon of pomegranate molasses, which gives the dip vibrancy and tartness. Pomegranate molasses can be found at specialty food stores. Trust us, once you try muhammara, sumac and pomegranate molasses will become pantry staples.
How to serve muhammara:
Top muhammara with pomegranate seeds, a drizzle of pomegranate molasses, olive oil, and chopped parsley. This is a maximalist dip, so add as many seeds and herbs as you want. Serve alongside crudités, like thinly sliced watermelon radishes, blanched snap peas, fennel, or even beans. The dip especially tastes great on a piece of lightly oiled toast or pita.
Storage:
If you have any leftover dip (or want to make this ahead), store in an airtight container in the fridge for around 4-5 days.
Made this recipe? Let us know how it went in the comments below!
Looking for a
last-minute app? Add this sweet and tangy roasted red pepper dip to your next dinner party menu. Muhammara comes together in 30 minutes using jarred roasted red peppers, bread crumbs, walnuts, a few special ingredients, and a food processor. Trust us—once you’ve tried it, it’ll become a staple on your appetizer roster. Here’s everything you need to know:
What is muhammara?
This roasted red pepper dip originated in Syria, and is now shared across Turkish and Lebanese cuisines, each with its own variations with seasonings and spices (our version uses sumac, a smoky spice that adds floral, lemony, and salty notes). It’s essential to mezze platters across the Middle East, along with dishes like hummus or baba ghanoush.
How to make the best muhammara:
We opt for time-saving jarred roasted red peppers, which are just as flavorful and robust as fresh ones. This dip is all about the texture, so we recommend making your own bread crumbs using day-old country bread and toasting whole walnuts. Once toasted, the walnut flavors intensify and lend an overall earthiness to the dip. To achieve muhammara’s desired tangy flavor, add a good tablespoon of pomegranate molasses, which gives the dip vibrancy and tartness. Pomegranate molasses can be found at specialty food stores. Trust us, once you try muhammara, sumac and pomegranate molasses will become pantry staples.
How to serve muhammara:
Top muhammara with pomegranate seeds, a drizzle of pomegranate molasses, olive oil, and chopped parsley. This is a maximalist dip, so add as many seeds and herbs as you want. Serve alongside crudités, like thinly sliced watermelon radishes, blanched snap peas, fennel, or even beans. The dip especially tastes great on a piece of lightly oiled toast or pita.
Storage:
If you have any leftover dip (or want to make this ahead), store in an airtight container in the fridge for around 4-5 days.
Made this recipe? Let us know how it went in the comments below!
Directions
-
- Step 1
Arrange racks in upper and lower thirds of oven; preheat to 350°. Spread bread on a baking sheet and bake on bottom rack until lightly toasted, 10 to 12 minutes. Let cool slightly.
- Step 2Meanwhile, spread walnuts on a parchment-lined baking sheet. Bake on top rack, rotating sheet halfway through, until toasted, about 8 minutes. Let cool slightly, then coarsely chop.
- Step 3Transfer bread to a food processor and pulse until small crumbs form. Set aside 1/2 cup bread crumbs; reserve remaining crumbs for another use.
- Step 4Return 1/2 cup bread crumbs to food processor. Add walnuts, red peppers, oil, molasses, lemon juice, and sumac and pulse until smooth. Season with kosher salt to taste.
- Step 5Transfer muhammara to a serving bowl. Top with pomegranate seeds. Serve with crudités alongside.
- Step 1
