Muhammara is the super delicious, addicting dip that hummus wishes it was. JK, hummus, I still love you. But for REAL, this stuff is sooo good.
Alex and I found a restaurant nearby we really like for lunch dates. The place serves Middle Eastern food and it’s become one of our favorites. It’s also the first place I had/fell in love with muhammara. It has this amazingly bright, tangy flavor that you can’t quite put your finger on – but you know you never want to stop eating it.
Recently, we decided to go in for lunch because we needed a muhammara fix. We were super bummed when our server told us they were out! We soothed ourselves with many other dips and some crispy falafel.
I decided to take it as a sign that I should make it myself. Partly because once I’m in the mood for something, I tend to get a wee bit obsessive. And partly because my new blade came in for my food processor and I wanted to process my little heart out.
The end result was exactly what I was hoping it would be. Slightly sweet, tangy, nutty. The texture of this is a little thick and a bit chunky – perfect for covering bread with (but equally good with broccoli spears too 🙂 ) As usual, one of my other favorite things about this dip is that it’s full of nutritious ingredients – red peppers and walnuts. It really is the dip of all dips to me.
Muhammara seems to be one of those foods that has made its way into a few different countries and cultures. Turkey has a dish, called acuka, that is apparently very similar and no doubt delicious as well.
Traditionally, muhammara calls for Aleppo pepper flakes, named after the Syrian city, but I used the red pepper flakes I had on hand. Pomegranate molasses is definitely key for getting that wonderfully distinct flavor. I was actually able to find some in a grocery store nearby, which I was pretty psyched about.
If you have a food processor, this comes together really quickly after you roast the red peppers. And while I’m sure you could use store bought, I’d opt for doing your own. The flavor and texture are completely different and you can pretty much just throw them in the oven for a while and go about your business.
I hope you love this as much as I do!!
- 3 red bell peppers
- 1 c. walnuts, roughly chopped + some for garnish
- ½ c. breadcrumbs
- 2 cloves garlic, chopped
- 2 tbsp. pomegranate molasses
- 1 tbsp. red pepper flakes
- 1 tbsp. lemon juice
- 2 tsp. salt
- 1½ tsp. cumin
- 2 tbsp. olive oil + more for drizzling
- ROAST PEPPERS: Preheat oven to 500F. Place whole peppers on a baking sheet and put in the oven. Cook for 40min., flipping peppers halfway through. Remove to a large bowl, cover with plastic wrap and let sit for 30min. Pull skin and seeds off of peppers.
- In bowl of food processor, add peppers, breadcrumbs, garlic, pomegranate molasses, red pepper flakes, lemon juice, cumin & salt. Pulse to combine. Add in walnuts and pulse until thick and still chunky. Slowly drizzle 2 tbsp. of olive oil into processor to combine.
- Spread onto a shallow dish and drizzle with remaining olive oil, some walnuts & an olive or two (all optional).
*recipe adapted from Ottolenghi