Muhammara
A vibrant, savory Syrian dip crafted from sweet roasted red peppers, crunchy walnuts, and tangy pomegranate molasses.
- 20 min
- 153 kcal / serving
- easy
- vegan
- Protein
- 2.4 g
- Fat
- 12.7 g
- Carbs
- 8.7 g
Contains: tree nuts, gluten, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 1 jar roasted red peppers (approx. 250 g each, well drained)
- 80 g walnut halves
- 30 g breadcrumbs
- 1 pc garlic clove
- 2 tbsp pomegranate molasses
- 1 tsp cumin
- 1 tsp chili flakes (ideally Aleppo pepper)
- 3 tbsp olive oil
- 1/2 tsp salt
Method
- Toast the walnut halves in a dry skillet over medium heat for about 3 minutes until fragrant, then transfer to a plate to cool.
- Roughly chop the drained roasted red peppers.
- Place the cooled walnuts, peppers, garlic, breadcrumbs, pomegranate molasses, cumin, chili flakes, and salt into a food processor.
- Pulse the ingredients together to form a thick paste, ensuring it retains a slightly coarse, rustic texture with some walnut crunch.
- Drizzle in the olive oil slowly while pulsing until the dip comes together in a beautifully bound emulsion.
- Spoon the muhammara into a serving dish and garnish with extra chopped walnuts and a drizzle of pomegranate molasses. Makes about 8 servings.
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