Y’all, muhammara is delicious! If you haven’t had it, it’s a Middle Eastern Walnut Dip that also has peppers and pomegranate molasses in it. It makes a great party dip because it is vegan and gluten-free, so almost everyone will be able to enjoy it.
And if you already love muhammara, you may want to try my blood orange muhammara. That stuff is great too!
I received a complimentary copy of Judith Finlayson’s encyclopedic The Chile Pepper Bible. As such, this is a sponsored post, and I’m proud to bring you this delicious recipe for how to make muhammara.
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Muhammara or Middle Eastern Walnut Dip
I first encountered muhammara at The Mediterranean Deli in Chapel Hill, NC. I ordered (among other things) an intriguing-looking dip/spread called Muhammara.
All I knew about it was that it contained walnuts and pomegranate molasses.
Pomegranate molasses is concentrated tangy goodness, so I went for it. I was served an enormous scoop of it with pita.
What Does Muhammara Taste Like?
If you’ve not had muhammara before, the version I had at the deli was about the consistency of hummus–maybe just a bit thicker and with a bit more texture.
The flavor is many things at once: bright, mellow, tangy, sharp, sweet, spicy.
Seriously, it is one of the best, most addictive dips I’ve ever eaten.
So, of course, when I saw that one of the recipes I could share from Judith Finlayson’s latest cookbook, The Chile Pepper Bible, was Muhammara, I put any idea I may have entertained of making a dessert right out of my head.
I was all about making this dip for myself. And I am pleased to report that Judith’s version is every bit as more-ish as the Muhammara I enjoyed at Mediterranean Deli. So very delicious.
What Is In Muhammara?
This is not an inexpensive dip to make. Some of the ingredients are inexpensive, but others are a little pricey.
Here are the ingredients that are inexpensive:
- green onions
- hot chile pepper
- lemon juice
And here are the ingredients that are on the expensive side along with some sourcing recommendations:
- red bell peppers (usually much more expensive than green)
- pine nuts
- pomegranate molasses (you can also make your own pomegranate molasses)
- Aleppo pepper
- extra virgin olive oil
For a special occasion, I promise this dip will be the surprise hit of your party.
Even if it’s just a party of one. You. Watching Netflix. Eating your own vat of Muhammara on pita triangles all by yourself.
How to Make Muhammara
I made a couple of slight adjustments to the recipe based on availability of ingredients and my own personal taste, so I’m going to tell you how I changed the base recipe.
- I used a red Fresno chile, because that is what I could find. It has some heat but is probably not as spicy as a finger chile.
- I used the 1/4 teaspoon cayenne rather than Aleppo chile powder because I didn’t have any.
- I also added an extra 1/2 teaspoon of salt, and for me, the seasoning was just perfect.
And here’s the rundown on how to make this fantastic walnut dip for yourself. It is super easy to make.
- Roast the peppers.
- Peel and seed the peppers and cut into pieces.
- Put all the ingredients except the olive oil into your food processor and process until just a little chunky.
- Add the olive oil and process to combine. You want the dip to be mostly smooth but with some texture from the walnuts.
If you do not want to deal with roasting peppers yourself, you can purchase a jar of roasted red peppers at the grocery store.
I really hope you love this muhammara recipe, you guys! If you make it, please share a photo with me, either in the PCO Facebook Group or on instagram by tagging @onlinepastrychef and using hashtag #pcorecipe. Thanks, and enjoy!
- 2 red bell peppers, roasted (see Tips, bottom, or store-bought)
- 1 ⁄2 cup walnut halves, toasted
- 1 ⁄2 cup pine nuts, lightly toasted
- 4 green onions, (white and a bit of the green parts), cut into chunks
- 2 cloves garlic, coarsely chopped
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp pomegranate molasses
- 1 tbsp sliced red finger chile
- 2 tsp Aleppo pepper, (or 1⁄4 tsp cayenne pepper)
- 2 tsp ground cumin, (see Tips, bottom)
- 1 tsp salt
- 1 ⁄4 cup extra virgin olive oil
- Peel, seed and cut roasted red peppers into quarters. In food processor fitted with the metal blade, combine roasted red peppers, walnuts, pine nuts, green onions, garlic, lemon juice, pomegranate molasses, finger chile, Aleppo pepper, cumin and salt. Pulse until finely chopped, about 15 times, stopping and scraping down the side of the bowl as necessary.
- Add olive oil and pulse until blended and desired consistency is achieved, about 6 times. (You want some texture to remain from the walnuts.)
- Transfer to a small serving bowl. Serve immediately or cover and refrigerate for up to 3 days. If refrigerated, before serving, let stand at room temperature to allow the flavors to bloom, about 20 minutes.
To roast peppers: Brush peppers lightly with oil and place them directly on a hot grill on a preheated barbecue, or arrange them on a baking sheet and place under a preheated broiler. Grill or broil, turning 2 or 3 times, until the skin on all sides is blackened, about 20 minutes. Transfer to a heatproof bowl. Cover with a plate and let stand until cool. Using a sharp knife, lift off the skin, reserving any accumulated juices. Discard skin, stems and seeds.
For the best flavor, toast and grind cumin seeds yourself.
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Nutrition InformationYield 16 Serving Size 2 Tablespoons
Amount Per Serving Calories 95 Total Fat 8.5g Sodium 150mg Carbohydrates 4.6g Fiber 0.8g Sugar 2.5g Protein 1.9g
Thank you so much for spending some time with me today. Have a lovely day.