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:
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Nutrition:
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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.
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:
- 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.
