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Hummus isn’t the only star, there is a new dip in town! This Homemade Muhammara (Roasted Red Pepper and Walnut Dip) is a dreamy Mediterranean experience of color, flavor, and texture.
Although hummus will always be an all-time crowd favorite; but foodies, if you don’t try this vibrant red Muhammara dip, then you are definitely missing out!
The dish presents a swirl of savory, sweet, and smoky flavors; next level delicious. Super easy to make, this dip is a perfect addition to your dinner table at any occasion.
This Homemade Muhammara Dip recipe is your guide to add some fun colors to your snack board on a Mediterranean night’s adventure.
The best thing about Middle Eastern people is their food traditions. We never just dive right into our main course, we need to take our taste buds on an adventurous trip of a variety of side dishes and dips.
Muhammara is part of the appetizer course, or as we call it “Meze”. The word “Meze” originated from the Persian word “maza”, basically means to taste or relish.
People consider it a snack or an appetizer in a multi-course meal or during gatherings. “Meze” usually covers a spectrum of vegetarian, meat or fish dishes.
This Muhammara (Roasted Red Pepper and Walnut Dip) is super easy to make, big on flavor, and an essential addition to your dinner table this evening!
What is Muhammara?
Muhammara is a smoky, spicy, and hearty dip that consists of red pepper, walnuts, and bread crumbs. The name literally translates to “reddened” in Arabic, which describes the dish’s vibrant red color.
The dish is associated with the Syrian city, Aleppo, and is found all over southeastern regions.
With time, this flavorful dip made its way all around the world, and seeped its way into many cultures.
Our hearty creations left a high Middle eastern cultural influence worldwide. It showed us that in the end, good food connects us.
Why is it the Perfect Dish for You?
Aside from the fact that it is super versatile, this Muhammara recipe just came with a vengeance to win our hearts. It has all the incredible flavors we strive to savor, and then some!
The swirl of flavors comes from the lemon’s acidity, spices’ smokiness, chili flakes’ heat, and the sharp sweet pomegranate. Have fun making sense of this battle of delicious flavors!
And when it comes to texture…let’s just say the creamy glide of the dish with the extra bite of walnuts is simply divine! Yum! Also, rest assured because this Muhammara Dip recipe is packed with nutrients ranking it an elite option for a healthier lifestyle.
The Mediterranean dish is rich in omega-3, and contains plenty of healthy fats. The peppers used are especially praised for being a source of vitamin C, fiber, and iron.
And when it comes to the pomegranate molasses, this is a great source of vitamins and a variety of antioxidant! So, no only is this recipe good for the soul, it is also a great treat for the boy.
Tips for a Perfect Muhammara
If you have time, and you are looking for extra flavor, I recommend toasting the walnuts beforehand in the oven or in a pan. This step is completely optional. You will still end up with an amazing dish regardless.
Transfer your dip to a bowl at room temperature before serving. It is important to allow the flavors to settle in for some time before you dig in.
Because this recipe relies heavily on spices, it is important that you find the perfect balance according to your preferred taste preference. So taste and adjust until you are satisfied!
Your Favorite New Dip!
What to serve with Muhammara?
The creamy Muhammara dip is super versatile. It is typically served with other “Mezze” dishes like my all-time favorite recipe the Smooth Vegan Hummus recipe, Baba Ganoush, or a delicious serving of Mutabbal made according to my Skin-Peel Roasted Eggplant Hack.
Muhammara would pair wonderfully with chips, pretzels, crackers, my olive bread recipe, or raw vegetables like carrots, or celery. Another way to enjoy Muhammara would be as a spread.
Elevate your sandwich experience by spreading some Muhammara onto pita wraps, or my simple skillet flat bread recipe!
As I said, the beauty of a healthy dish of Muhammara is that it can be any or all of the above!
Enjoy it with Some Flat Bread
Get Your Ingredients Ready!
Ingredients You Need!
- red pepper
- red pepper paste
- garlic cloves
- virgin olive oil
- lemon juice
- bread crumbs
- black pepper
Follow These Easy Steps
First, preheat your oven to 350°F.
Second, bake the red peppers, roast the walnuts and sauté the diced onions.
Next, place all of your ingredients, alongside the roasted red peppers, in a food processor. Mix for about 2-3 minutes for the creamy texture.
Finally, garnish with some crushed red pepper, walnuts, or olive oil. Enjoy!
Aim for a Creamy Texture with little bits of walnuts!
Frequently Asked Questions:
If you haven’t wiped this dish clean, which is weird, then you can absolutely store it. Place your leftovers in an airtight container for about 4 days.
I would highly recommend roasting your red pepper yourself. I know it may seem like a hassle to some, but I promise it will take only a fraction of your time. However, if you think a store-bough substitute is the best option for you, go ahead.
I do understand that some may not possess a food processor, but trust me once you purchase one you will spend your life wondering how you lived without it. A food processor allows you to attain a smooth, well mixed and balanced texture. I don’t recommend doing all the work by hand. An unnecessary hassle that will drive you nuts!
Other Middle Eastern Recipes You Might Enjoy:
- UNSTUFFED CABBAGE-MALFOOF
- KIBBEH BIL SANIEH (BAKED KIBBEH)
- BRAISED GREEN BEANS- LOUBIEH BZEIT
- SUJUK FATTEH OR FATTET SUJUK
- VEGETARIAN GRAPE LEAVES
- QUINOA STUFFED CABBAGE ROLLS
- MLOUKHIEH WITH CHICKEN
Homemade Muhammara Dip
- 3 large red peppers, roasted
- 1 onion, medium
- ½ cup walnuts
- 2 garlic cloves, small
- ¼ cup virgin olive oil
- 1 tablespoon lemon juice
- ¼ cup bread crumbs
- 1 teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon Ceyenne pepper, powder or liquid
- 1 tablespoon red pepper paste
- ½ teaspoon salt, to taste
- Preheat your over to350°F.
- Bake the red peppers for 30 minutes then broil for a few minutes until well roasted. After they are done, allow them to cool for 10 minutes then remove the stems. You skip this step and instead use canned fire roasted red peppers.
- Place the walnuts on a baking sheet and roast for 8 minutes. Meanwhile cube the onion and sauté with olive oil until slightly caramelized.
- Place all of your ingredients, alongside the roasted red peppers, in a food processor. Mix for about 2-3 minutes for the creamy texture.
- Garnish with some crushed red pepper, walnuts, or olive oil.