Syrian
Muhammara
Smoky Syrian dip of roasted red peppers and walnuts with pomegranate molasses - sweet, tangy, and utterly addictive.
dipEasySyrian
Prep15 min0Total15 minServes10Temproom_temp
✓ vegan✓ gluten-free✓ dairy-free
⚠ Contains: 🥜 Nuts
Recipe
Ingredients
- 16 ozroasted red peppers(jarred, drained)
- 1 cupwalnuts(toasted)
- 1/2 cupbreadcrumbs(or gluten-free crumbs)
- 2 tbsppomegranate molasses
- 3 tbspolive oil(plus more for serving)
- 2 clovesgarlic
- 1 tspground cumin
- 1 tspAleppo pepper(or 1/2 tsp red pepper flakes)
- 1 tbsplemon juice
- 1/2 tspkosher salt
Make Ahead
Improves after a day in the refrigerator. Keeps up to 1 week chilled.
Instructions
- 1Pulse walnuts in food processor until finely ground but not pasty
- 2Add roasted peppers, breadcrumbs, pomegranate molasses, garlic, cumin, Aleppo pepper, lemon juice, and salt
- 3Process until smooth, scraping down sides
- 4With processor running, drizzle in olive oil
- 5Taste and adjust seasoning - may need more pomegranate molasses or salt
- 6Transfer to bowl, drizzle with olive oil, and sprinkle with extra Aleppo pepper
- 7Serve with warm pita bread or vegetables
Notes
Pro Tips
Toast the walnuts for deeper flavor. The pomegranate molasses is essential - don't substitute.
History & Origin
Muhammara originated in Aleppo, Syria and has spread throughout the Levant. Its name means reddened in Arabic, referring to its vibrant color from Aleppo peppers.
Pairs Well With
arakwhite-winegin
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