Muhammara - Roasted Red Pepper Dip - Big Flavors from a Tiny Kitchen

Muhammara - Roasted Red Pepper Dip

Muhammara garnished with feta cheese, cilantro, and walnuts with pita bread alongside.

This garlicky Middle Eastern roasted red pepper dip is made with walnuts, breadcrumbs, and pomegranate molasses for a big flavor payoff with only a handful of ingredients. It makes a vibrant, flavorful addition to any appetizer spread served with pita bread for dipping.

Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Gourmet December 1993)

5 from 1 vote

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Servings: 6 -8 Servings

Course: Appetizer

Cuisine: Middle Eastern

Prep Time 10

Total Time 10

Ingredients

2 to 4 cloves garlic
½ teaspoon kosher salt
7 ounce jar roasted red peppers (drained, liquid reserved)
⅔ cup breadcrumbs
⅓ cup roughly chopped walnuts
1 tablespoon fresh lemon juice
2 teaspoons pomegranate molasses
1 teaspoon ground cumin
½ teaspoon dried red pepper flakes
½ cup extra-virgin olive oil

For garnish (optional - mix and match your favorites):

Extra-virgin olive oil
Crumbled feta omit to keep this vegan
Chopped walnuts
Fresh cilantro or parsley
Pomegranate arils

For serving:

Pita triangles or flatbread

Instructions

Roughly chop the garlic cloves. Sprinkle the salt on top of the garlic. Using the flat side of your knife, smash, scrape, and chop the garlic until it forms a paste.
To the bowl of a food processor, add the drained peppers, breadcrumbs, walnuts, ¼ cup of the reserved liquid from the jar of roasted peppers, garlic paste, lemon juice, pomegranate molasses, ground cumin, and red pepper flakes. Purée until smooth, scraping the sides of the bowl occasionally to make sure it's evenly blended.
Remove the pusher from the feed chute and turn the motor on. With the motor running, add the oil gradually until it reaches your desired consistency. If it's too thick, you can add more oil or more liquid from the roasted red pepper jar.
Transfer to a serving dish and garnish with additional olive oil, feta cheese, chopped walnuts, as desired. drizzle with a little more olive oil and sprinkle on some feta. Serve at room temperature with pita for dipping.