Muhammara Recipe
This quick 10-minute Syrian dip pulses roasted red bell peppers, walnuts, breadcrumbs, and tangy pomegranate molasses in a food processor into a thick, creamy spread topped with mint.
Equipment
- Food processor
Ingredients
- 3 roasted red bell peppers
- ½ cup bread crumbs (fresh or store-bought)
- ½ cup walnuts
- 2 tablespoons extra-virgin olive oil
- 1½ tablespoons pomegranate molasses*
- 1 garlic clove
- 1 teaspoon fresh lemon juice
- 1 teaspoon Aleppo pepper or ½ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- Freshly ground black pepper
- Fresh mint (for garnish)
- Pita bread (for serving)
Instructions
- Load the food processor with the roasted peppers, breadcrumbs, walnuts, olive oil, pomegranate molasses, garlic, lemon juice, Aleppo pepper, cumin, and several turns of black pepper. Use the pulse setting to bring everything to a creamy, lightly textured consistency, then taste and adjust the seasoning.
- Finish the dip with fresh mint and offer pita bread alongside. The mint should stand out against the coral-red spread, which should be thick enough to scoop.
Notes
Ingredient tip: Drain and blot jarred roasted red bell peppers well before blending so excess brine does not dilute the flavor or thin out the spread. Choose walnuts that smell fresh and nutty rather than musty or scorched.
Texture tip: Stop pulsing once the dip clings to the sides of the food processor as a thick, creamy spread with fine walnut flecks still visible. If dry breadcrumbs make the mixture too stiff, add a little extra olive oil to soften it.
Optional swap: *Pomegranate molasses adds concentrated sweet-tart depth; if needed, pair lemon juice with maple syrup or sugar for a brighter tart-sweet alternative.
Storage: Keep leftover muhammara covered and chilled, and store pita bread and fresh mint separately until ready to serve.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.