Muhammara
Discover a delicious Muhammara recipe featuring roasted red peppers, spicy red chili peppers, aromatic garlic, crunchy walnuts, and a burst of tangy pomegranate and lemon juice. Perfect as a dip or spread!
- 12 May 2024
- Cook time 10 min
- Prep time 15 min
- 6 Servings
- 8 Ingredients
Muhammara is a flavorful and vibrant Middle Eastern dip made primarily from roasted red peppers and walnuts. It's a wonderful addition to your appetizer spread, offering a delightful combination of spice, sweetness, and nuttiness. Perfect for serving with pita bread, crackers, or fresh vegetables, this dip is both versatile and delicious.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the red peppers and red hot chili peppers on a baking sheet.
- Roast them in the preheated oven for about 20-25 minutes or until the skins are blistered and charred, turning occasionally for even roasting.
- Once roasted, transfer the peppers to a bowl and cover with plastic wrap. Let them sit for about 10 minutes. This will help loosen the skins.
- After cooling, peel off the skins, remove the stems, and de-seed the peppers.
- Peel the garlic cloves. If desired, you can slightly crush them to release more flavor during blending.
- In a dry skillet over medium heat, toast the walnuts for 3-5 minutes or until aromatic, stirring frequently to prevent burning. Let them cool slightly.
- In a food processor or blender, combine the roasted peppers, red hot chili peppers, garlic cloves, pomegranate juice, lemon juice, and toasted walnuts.
- Process until you have a rough paste consistency.
- Add the bread crumbs to the mixture and pulse a few more times.
- Gradually add the olive oil while blending until the mixture becomes smooth and well combined.
- Taste your muhammara and adjust seasoning as needed. You can add a pinch of salt, more lemon juice, or a bit of pomegranate juice if desired.
- Transfer the muhammara to a serving bowl.
- You can garnish with additional toasted walnuts, a drizzle of olive oil, or a sprinkle of pomegranate seeds if you like.
- Serve the muhammara as a dip with fresh vegetables, pita bread, or as a spread for sandwiches and wraps. Enjoy!
Tips:
- Roasting Peppers: Roast the red peppers and chili peppers until their skins are charred and blistered. This can be done on a grill, in an oven, or directly over a gas flame. Once charred, place them in a bowl and cover with plastic wrap to steam for about 10 minutes. This makes peeling the skins off much easier.
- Using Fresh Bread: For the bread crumbs, use fresh or day-old bread for better texture and flavor. If using store-bought crumbs, opt for unseasoned varieties.
- Consistency Adjustment: If the dip is too thick, gradually add more olive oil or a splash of water until the desired consistency is reached. If it's too thin, add more bread crumbs or walnuts.
- Balancing Flavors: Taste the dip before serving and adjust the seasoning if needed. You might want to add a bit more lemon juice for acidity, pomegranate juice for sweetness, or salt to enhance the flavors.
- Serving Suggestions: Muhammara pairs excellently with fresh vegetables such as cucumber slices, carrot sticks, or bell pepper strips. It also goes well with pita bread, crackers, or as a spread on sandwiches and wraps.
Muhammara is a delectable dip that's sure to impress your guests with its rich and complex flavors. Whether you're preparing it for a casual family gathering or a special occasion, it’s a tasty and nutritious addition that everyone will enjoy. Don't forget to serve it with a variety of dippers to fully appreciate its delightful taste.
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 3.31g | 2% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 2.14g | 6% |
| Sugar 3.69g | 4% |
| Fat | |
| Fat 13g | 16% |
| Saturated 1.50g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 10mg | 2% |
| Vitamin B1 0.13mg | 10% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 1.05mg | 7% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 70mg | 79% |
| Vitamin E 0.84mg | 6% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.24mg | 0% |
| Iron, Fe 0.94mg | 9% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 210mg | 6% |
| Selenium, Se 2.09ug | 4% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.61mg | 6% |
| Water | |
| Water 54g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |