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    Home » Recipes

    Muhammara

    Published: Oct 19, 2013 · Modified: Aug 9, 2022 by Ashley

    Jump to Recipe·Print Recipe· 5 from 1 review

    This post may contain affiliate links, which won’t change your price but will share some commission.

    A rich, garlicky dip made from roasted red peppers, walnuts, and pomegranate molasses. Great served with pita bread and feta cheese.

    Some friends of ours had an Oktoberfest gathering at their house over the weekend, and since they had the meat and beer situation covered, I offered to bring one of our favorite dips.

    This stuff is unlike any other dip we've had - it's nice and garlicky (I always use 4 cloves of garlic), and the richness that the pomegranate molasses adds is really wonderful.

    The original recipe calls for fresh breadcrumbs and toasted walnuts, but I've made it so many times without bothering to do those extra steps, and it's still wonderful.

    This stuff is always a hit at parties... unless people aren't into garlic ;).

    Muhammara

    Print
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    Overhead view of muhammara dip topped with feta and pita bread alongside.

    Muhammara

    5 from 1 review
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Gourmet)
    • Prep Time: 10 minutes
    • Cook Time: 0 minutes
    • Total Time: 10 minutes
    • Yield: about 1 ¾ cups 1x
    • Category: Appetizer
    • Method: No Cook
    • Cuisine: Syrian
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    Description

    A rich, garlicky dip made from roasted red peppers, walnuts, and pomegranate molasses. Great served with pita bread and feta cheese.


    Ingredients

    Units Scale
    • 7-ounce jar roasted red peppers, drained
    • ⅔ cup bread crumbs
    • ⅓ cup walnuts, chopped fine
    • 2 to 4 garlic cloves, minced and mashed to a paste with ½ teaspoon salt
    • 1 tablespoon fresh lemon juice, or to taste
    • 2 teaspoons pomegranate molasses
    • 1 teaspoon ground cumin
    • ½ teaspoon dried hot red pepper flakes
    • ¾ cup extra-virgin olive oil, plus more for garnish
    • Crumbled feta, for garnish (omit to keep this vegan)
    • Pita triangles as an accompaniment

    Instructions

    1. In a food processor blend together the peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin and red pepper flakes until the mixture is smooth.
    2. With the motor running, add the oil gradually until it reaches a consistency that you like (you may use slightly more or less than ¾ cup).
    3. Transfer to a bowl, drizzle with a little more olive oil and sprinkle on some feta. Serve at room temperature with pita triangles for dipping.

    Notes

    Recipe adapted from Gourmet December 1993

    Nutrition

    • Serving Size:
    • Calories: 262
    • Sugar: 2.9 g
    • Sodium: 68.1 mg
    • Fat: 24.8 g
    • Saturated Fat: 3.4 g
    • Carbohydrates: 10.3 g
    • Fiber: 1.2 g
    • Protein: 2.3 g
    • Cholesterol: 0 mg

    Keywords: pomegranate molasses, roasted red peppers, walnuts

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    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

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    Reader Interactions

    Comments

    1. Joanne

      October 22, 2013 at 10:34 pm

      I can never get enough of muhammara! Love the pomegranate flavor in it.

      Reply
    2. Fronita Lovett

      August 26, 2018 at 9:58 pm

      I ❤️ All of your Recipes






      Reply
      • Ashley

        August 26, 2018 at 10:00 pm

        Thanks so much!! This is one of our all-time favorite recipes - it's always a hit!

        Reply

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