Muhammara: A dip from heaven

When it comes to Middle Eastern condiments, most people are familiar with hummus, but may not be aware of Muhammara, which is at least as good, and possibly even better, than the chickpea dish. Roasted bell peppers and toasted walnuts create the unique rich flavour base and pomegranate molasses adds the perfectness sweetness and tanginess to the dish.

When you bring this to a dinner party, it will definitely stand out and everybody’s going to ask for the recipe.

Ingredients & Steps

• Bell Peppers: Roast in the oven, and let it steam in a bowl, which makes it easier to remove the skin later and intensifies the flavour.
• Walnuts: Toast in a pan

Transfer them to a food processor with pomegranate molasses, cumin, olive oil, salt and black pepper, which complement our base perfectly with Middle Eastern flavours.

Finally, add bread crumbs to adjust the consistency and garnish with pomegranate seeds, walnuts and some more olive oil or pomegranate molasses.

Enjoy 🙂

Cooking Tips

• When you are short on time, skip the roasting or use roasted bell pepper from a jar.
• The dip will last up to a week, when stored in an airtight container in the fridge.
• Serve it with some flatbread, when doing a mezze.

The Recipe

Muhammara

Roasted bell peppers and toasted walnuts create one of the most underrated dips from the Middle East.

Rezept drucken Pin Recipe

Vorbereitungszeit 10 Minuten Min.

Zubereitungszeit 10 Minuten Min.

Roasting, Resting Time 50 Minuten Min.

Gesamtzeit 1 Stunde Std. 10 Minuten Min.

Portionen: 2

Gericht: Appetizer, Side Dish

Küche: Middle Eastern

Ingredients Equipment Method

Zutaten

  

• 600 g red bell peppers
• 100 g walnuts
• 2 tablespoons pomegranate molasses
• 2 garlic cloves
• 1 tablespoon cumin
• 2 tablespoons olive oil
• Salt
• Black pepper
• 40 g bread crumbs
• 1 tablespoon pomegranate seeds garnish
• 1 teaspoon sumac optional

Kochutensilien

• 1 food processor

Method

 

1. Preheat the oven to 200°C (use broil function if possible) and roast the bell peppers for 30-40 minutes or until half of their skin is charred. Place them in a bowl, cover with plastic foil and let them steam for 15 minutes. When cooled down, remove the bell pepper's skin, stem and seeds.
2. In the meantime, toast the walnuts in a pan on medium heat for 1-2 minutes. Optionally, reserve a tablespoon for garnish.
3. Add everything except the bread crumbs and olive oil to a food processor. Start blending and gradually add the olive oil. Regularly, scrape down the sides and taste to adjust the seasoning.
4. Finally, transfer the mixture to a bowl and add bread crumbs to adjust the consistency. Garnish with additional pomegranate molasses, fresh pomegranate seeds, crumbled walnuts, and a drizzle of olive oil.