Muhammara has a delicious and unique taste that is sweet, tangy, and nutty and makes for a great appetizer dip. This recipe takes 40 minutes since you need to roast your peppers, but is gluten free, vegan, and sugar free. It is best served with chips or vegetables and is so good, I have a feeling you will be making this more than once!
What is Muhammara?
Muhamarra is a Middle Eastern roasted red pepper dip typically made with walnuts that originated in Syria, but can now be found throughout numerous Middle Eastern countries. It has a unique sweet and tangy taste and is typically made with pomegranate molasses.
For this recipe, you need:
- Food Processor or High Speed Blender
- Bell Peppers: you want to use either red, orange, or yellow! Since you need two total, you can use two different colors. You will need to roast your red peppers for this recipe, but you can do that in advance and store it in a sealed container in the refrigerator for up to 2 days.
- Walnuts
- Cumin
- Chili Powder
- Salt
- Garlic
- Pomegranate Syrup: I love Just Date’s Pomegranate Syrup (code GIRLSWHOEAT for 10% off), but if you don’t have this at home, don’t worry! Honey works as a great substitute
- Olive Oil
- LemonÂ
- Parsley (optional)
Tips:
- Enjoy this dip with cut up vegetables or gluten free crackers
- You want to use a high speed blender or food processor to make this dip so it’s smooth
- This dip is delicious topped with fresh parsley and pomegranate seeds (both optional)
How to Store:
- In a sealed airtight container in the refrigerator for up to 4 days!
Muhammara with Pomegranate Syrup
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
- Food Processor
Ingredients
- 2 red or yellow or orange bell peppers
- 1/2 cup walnuts
- 1/4 tsp cumin
- 3/4 tsp chili powder
- 1/2 tsp salt
- 1 garlic clove, minced
- 1 1/2 tbsp pomegranate syrup
- 1 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 425 degrees and line a baking tray with parchment paper. Coat the whole peppers with olive oil (or avocado oil) and bake for 30 minutes until the outsides of the peppers start to char. Turn peppers over at the halfway mark.
- Once the peppers are done, remove from the oven. Let them cool for about 5 minutes and then peel off the skins and remove the stem and seeds and set aside.
- In a food processor, blend the walnuts until they turn to small crumbs. Add in spices (cumin, chili powder, salt) and blend for 10 seconds so they get blended in with the walnuts.
- Add in the peppers, garlic clove, pomegranate syrup, olive oil, and lemon juice to the food processor and blend just enough leaving little chunks.
- Remove from the food processor and top with fresh parsley and pomegranate seeds + ENJOY!
Did you make this recipe?Tag @girlswhoeat!
