Roasted Muhammara Dip
Ingredients:
- 5 red bell peppers, cored, seeded, and quartered
- 1 white onion, peeled and roughly chopped
- 2 plum or Roma tomatoes, halved lengthwise, stems removed
- 1 red chili, stem removed
- 75 ml (5 tbsp) olive oil
- salt and freshly ground black pepper to taste
- 24 g (1½ tbsp) tomato paste
- 4 g (2 tsp) cumin seeds
- 2 tsp coriander seeds
- 24 g (8) garlic cloves
- 2 tbsp pomegranate molasses, divided
- 100 g (3.5 oz) walnuts
- 100 g (3.5 oz) pomegranate seeds
- 1 tbsp parsley leaves, roughly chopped for garnish
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Refined Sugar-Free
Nutrition:
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Roast the vegetables until they're genuinely charred in spots, not just softened — that char is what gives muhammara its deep, smoky flavor.
Instructions:
- Roast the Red Peppers and Vegetables: Preheat oven to 220°C (425°F). Place 5 quartered red bell peppers, 1 roughly chopped white onion, 2 halved plum tomatoes, and 1 red chili on a baking sheet. Drizzle with 3 tbsp olive oil and season with salt and pepper. Roast for 30–35 minutes until charred and tender.
- Toast the Spices: In a dry skillet over medium heat, toast 2 tsp cumin seeds and 2 tsp coriander seeds for 1–2 minutes until fragrant. Let cool, then grind coarsely.
- Blend the Muhammara: Transfer roasted vegetables to a food processor. Add 8 peeled garlic cloves, 1½ tbsp tomato paste, 1 tbsp pomegranate molasses, ground spices, and 100 g walnuts (toasted). Blend until smooth but slightly textured.
- Finish and Serve: Stir in 100 g pomegranate seeds and 1 tbsp remaining pomegranate molasses. Adjust seasoning. Garnish with 1 tbsp reserved pomegranate seeds and chopped parsley. Serve with warm bread or as a dip.
Notes: Roasting the peppers directly over a gas flame or under the broiler is the fastest method. The skin should be fully blackened — this is what creates the smoky depth the dip is known for.
Steam the roasted peppers in a covered bowl for 10 minutes before peeling. The steam loosens the skin and makes it come off in sheets.
Tips: Pomegranate molasses is the ingredient that makes muhammara distinctive — its tangy-sweet balance is hard to replicate. If unavailable, combine 1 tbsp balsamic vinegar with 1 tsp maple syrup as a substitute.
Storage: Keep refrigerated in a sealed jar for up to 1 week. Drizzle olive oil over the surface before storing to prevent drying. The dip improves after a day as flavors meld.
Swaps: Walnuts can be swapped for pecans for a slightly sweeter version. Jarred roasted red peppers work if fresh aren’t available.
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The tomato paste adds bright acidity and juicy body. The cumin seeds adds warm, earthy depth. The garlic cloves builds a savory, aromatic base.
Roasted Muhammara Dip
Ingredients:
- 5 red bell peppers, cored, seeded, and quartered
- 1 white onion, peeled and roughly chopped
- 2 plum or Roma tomatoes, halved lengthwise, stems removed
- 1 red chili, stem removed
- 75 ml (5 tbsp) olive oil
- salt and freshly ground black pepper to taste
- 24 g (1½ tbsp) tomato paste
- 4 g (2 tsp) cumin seeds
- 2 tsp coriander seeds
- 24 g (8) garlic cloves
- 2 tbsp pomegranate molasses, divided
- 100 g (3.5 oz) walnuts
- 100 g (3.5 oz) pomegranate seeds
- 1 tbsp parsley leaves, roughly chopped for garnish
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The tomato paste adds bright acidity and juicy body. The cumin seeds adds warm, earthy depth. The garlic cloves builds a savory, aromatic base.
Prep:
Roast the vegetables until they're genuinely charred in spots, not just softened — that char is what gives muhammara its deep, smoky flavor.
Instructions:
- Roast the Red Peppers and Vegetables: Preheat oven to 220°C (425°F). Place 5 quartered red bell peppers, 1 roughly chopped white onion, 2 halved plum tomatoes, and 1 red chili on a baking sheet. Drizzle with 3 tbsp olive oil and season with salt and pepper. Roast for 30–35 minutes until charred and tender.
- Toast the Spices: In a dry skillet over medium heat, toast 2 tsp cumin seeds and 2 tsp coriander seeds for 1–2 minutes until fragrant. Let cool, then grind coarsely.
- Blend the Muhammara: Transfer roasted vegetables to a food processor. Add 8 peeled garlic cloves, 1½ tbsp tomato paste, 1 tbsp pomegranate molasses, ground spices, and 100 g walnuts (toasted). Blend until smooth but slightly textured.
- Finish and Serve: Stir in 100 g pomegranate seeds and 1 tbsp remaining pomegranate molasses. Adjust seasoning. Garnish with 1 tbsp reserved pomegranate seeds and chopped parsley. Serve with warm bread or as a dip.
