Ingredients
Vegetables
- 4 red bell peppers, quartered
- 1 large onion, cut into 6 pieces
- 2 vine tomatoes, quartered
Other Ingredients
- 2 tablespoons extra virgin olive oil (for roasting)
- 1 teaspoon salt (plus extra for seasoning)
- 2 twists black pepper (plus extra for seasoning)
- 1 tablespoon olive oil (for sautéing)
- 3 cloves garlic, grated
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- 1 cup walnuts
- 2 tablespoons pomegranate molasses (can substitute with balsamic vinegar)
- ½ to 1 cup breadcrumbs (to thicken)
- ½ cup pomegranate seeds (for garnish)
- 1 tablespoon flat-leaf parsley, chopped (for garnish)
Instructions
- Roast Vegetables: Preheat the oven to 400°F (200°C). Place the quartered red bell peppers, vine tomatoes, and large onion pieces on a baking tray. Drizzle with 2 tablespoons of extra virgin olive oil and season with 1 teaspoon salt and 2 twists of black pepper. Arrange in a single layer with minimal overlapping. Roast for 30 to 40 minutes, until the vegetables are slightly charred. Once cooled slightly, peel the skins off the bell peppers where possible.
- Prepare Flavor Base: While the vegetables roast, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the grated garlic, tomato paste, cumin, and red pepper flakes. Sauté for about 3 minutes until fragrant and the spices are well released.
- Blend Ingredients: In a food processor, combine the roasted bell peppers, roasted tomatoes, roasted onions, the sautéed tomato paste mixture, walnuts, and pomegranate molasses. Pulse until the mixture is creamy and smooth. If the dip is too liquid, gradually add ½ to 1 cup of breadcrumbs to achieve the desired consistency.
- Serve: Taste the muhammara and adjust seasoning with salt or pomegranate molasses if needed. Transfer to a serving dish, drizzle with extra virgin olive oil, and sprinkle with pomegranate seeds and chopped parsley. Serve warm or at room temperature with fluffy pita bread or homemade bread.
Notes
- To remove the bell pepper skins more easily, cover the peppers with a kitchen towel after roasting to steam briefly.
- Pomegranate molasses can be substituted with balsamic vinegar but will slightly alter the flavor profile.
- Adjust breadcrumbs carefully to avoid an overly thick dip.
- This dip can be stored in the refrigerator for up to 3 days.
- For a nut-free version, walnuts can be omitted but will change the traditional texture and taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Side dish, Spread
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
