Description
Muhammara is a flavorful Middle Eastern dip made with roasted red bell peppers, walnuts, and a blend of spices. This recipe creates a creamy and slightly tangy dip that is perfect for serving with warm pita bread or as a delicious spread.
Ingredients
Units
Scale
For the Roasted Vegetables:
- 4 red bell peppers, quartered
- 1 large onion, cut into 6 pieces
- 2 vine tomatoes, quartered
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 2 twists of black pepper
For the Flavor Base:
- 1 tablespoon olive oil
- 3 cloves garlic, grated
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
Additional Ingredients:
- 1 cup walnuts
- 2 tablespoons pomegranate molasses (substitute balsamic vinegar)
- 1/2 to 1 cup breadcrumbs
- 1/2 cup pomegranate seeds
- 1 tablespoon flat-leaf parsley, chopped
Instructions
- ROAST VEGETABLES: Preheat oven to 400°F/200°C. Season red bell peppers, tomatoes, and onion with olive oil, salt, and pepper. Bake for 30-40 minutes until slightly charred.
- FLAVOR BASE: Sauté garlic, olive oil, tomato paste, cumin, and red pepper flakes until fragrant.
- BLEND: Combine tomato paste mixture, roasted vegetables, walnuts, and pomegranate molasses in a blender until creamy. Add breadcrumbs if needed to thicken.
- SERVE: Adjust seasoning, then spread on a platter and top with olive oil, pomegranate seeds, and parsley. Serve with warm pita bread.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 8g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
