Roasted Muhammara Dip
Dips
Ingredients:
For the Roasted Vegetables:
- 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
- 5 tbsp olive oil, divided
- salt and freshly ground black pepper to taste
For the Muhammara:
- 1½ tbsp tomato paste
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 8 garlic cloves, peeled
- 2 tbsp pomegranate molasses, divided
- 100 g walnuts, toasted and roughly chopped
- 100 g pomegranate seeds, plus 1 tbsp for garnish
- 1 tbsp parsley leaves, roughly chopped for garnish
Equipments:
- Baking sheet
- Food processor or high-speed blender
- Knife and cutting board
Features:
20 minutes or less
Nut-Free
Refined Sugar-Free
Meal Prep Friendly
Soy-Free
Nutrition:
Servings 1 Calories 195 Carbohydrates 27g Fat 7g Fiber 3g Protein 5g Cholesterol 0mg Sodium 320mg Sugar 4g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Place the bell peppers, onion, tomatoes, and red chili on a baking tray.
- Drizzle with 3 tablespoons of olive oil and season with salt and black pepper. Toss to coat evenly.
- Roast in the preheated oven for 35–40 minutes or until the vegetables are soft and slightly charred.
Step 2: Toast the Spices and Garlic
- While the vegetables are roasting, heat a dry skillet over medium heat.
- Add the cumin seeds, coriander seeds, and garlic cloves. Toast for 2–3 minutes until fragrant. Remove from heat.
Step 3: Blend the Dip
- Transfer the roasted vegetables, toasted spices, and garlic to a food processor.
- Add the tomato paste, 1 tablespoon of pomegranate molasses, and 2 tablespoons of olive oil.
- Blend until smooth but slightly chunky.
- Stir in the walnuts and 100 grams of pomegranate seeds, reserving 1 tablespoon for garnish.
Step 4: Serve
- Spoon the dip into a serving bowl.
- Drizzle with the remaining tablespoon of pomegranate molasses and 1 tablespoon of olive oil.
- Garnish with the reserved pomegranate seeds and parsley leaves.
Serving Suggestions
- Serve with warm pita bread, crackers, or fresh vegetable sticks.
- This dip also pairs beautifully with grilled meats and seafood.
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.
Roasted Muhammara Dip
Ingredients:
For the Roasted Vegetables:
- 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
- 5 tbsp olive oil, divided
- salt and freshly ground black pepper to taste
For the Muhammara:
- 1½ tbsp tomato paste
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 8 garlic cloves, peeled
- 2 tbsp pomegranate molasses, divided
- 100 g walnuts, toasted and roughly chopped
- 100 g pomegranate seeds, plus 1 tbsp for garnish
- 1 tbsp parsley leaves, roughly chopped for garnish
Features:
Instructions:
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Place the bell peppers, onion, tomatoes, and red chili on a baking tray.
- Drizzle with 3 tablespoons of olive oil and season with salt and black pepper. Toss to coat evenly.
- Roast in the preheated oven for 35–40 minutes or until the vegetables are soft and slightly charred.
Step 2: Toast the Spices and Garlic
- While the vegetables are roasting, heat a dry skillet over medium heat.
- Add the cumin seeds, coriander seeds, and garlic cloves. Toast for 2–3 minutes until fragrant. Remove from heat.
Step 3: Blend the Dip
- Transfer the roasted vegetables, toasted spices, and garlic to a food processor.
- Add the tomato paste, 1 tablespoon of pomegranate molasses, and 2 tablespoons of olive oil.
- Blend until smooth but slightly chunky.
- Stir in the walnuts and 100 grams of pomegranate seeds, reserving 1 tablespoon for garnish.
Step 4: Serve
- Spoon the dip into a serving bowl.
- Drizzle with the remaining tablespoon of pomegranate molasses and 1 tablespoon of olive oil.
- Garnish with the reserved pomegranate seeds and parsley leaves.
Serving Suggestions
- Serve with warm pita bread, crackers, or fresh vegetable sticks.
- This dip also pairs beautifully with grilled meats and seafood.
