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Whip up this creamy Middle Eastern classic with roasted red peppers, crunchy walnuts, and a punch of pomegranate molasses. Its rich blend of flavors gets better the longer it sits, so it’s awesome if you want to make it before your party.
The first time I tried this dip was at a Lebanese place, and it instantly became my obsession. After lots of experimenting to find that tasty balance of walnuts, pomegranate, and sweet peppers, this version is now my staple for gatherings.
Luscious Ingredients
- Lemon juice: Gives all the ingredients a fresh lift. If you can, squeeze from a real lemon.
- Tomato paste: Makes it richer and adds a boost of color. Those tubes of double-concentrated paste are super handy.
- Sun-dried tomatoes (optional): Oil-packed ones add a savory kick. Totally worth it if you've got them.
- Aleppo pepper: This chili brings gentle heat. If you can’t find any, use half the amount of crushed red pepper flakes.
- Garlic: Just one clove brings plenty of punch. It gets stronger as it sits.
- Extra virgin olive oil: Go for a good one since you’ll taste it.
- Pomegranate molasses: This sweet-tart syrup is essential for real-deal flavor. Check Middle Eastern aisles for it.
- Walnuts: Toast them for that extra depth. They bring creaminess and crunch.
- Breadcrumbs: Give structure and body. Skip panko; stick to regular crumbs.
- Red peppers: Char fresh ones for serious flavor, but jarred roasted peppers are great if you’re in a hurry.
Simple Step-by-Step
- Tweak Flavors:
- Give it a taste and add a bit more of anything if you think it needs it. Flavors keep getting better as this sits.
- Time to Blend:
- Toss your roasted peppers, breadcrumbs, walnuts, garlic, olive oil, tomato paste, Aleppo pepper, pomegranate molasses, sun-dried tomatoes, lemon juice, and a pinch of salt into a food processor. Blitz into a sturdy dip.
- Get Walnuts Toasting:
- After the breadcrumbs, toast walnuts in the same pan over low-medium heat. Stir now and then, and pull them when you can smell them—takes about 5 minutes.
- Brown the Breadcrumbs:
- Warm up a skillet without oil, pour in breadcrumbs, and toast until they’re golden. Stir so they don’t burn.
- Peel Those Peppers:
- Once cool, remove the skins (it’s easy after steaming). Toss the peels.
- Let Peppers Steam:
- Foil goes back on the pan after the oven, and the peppers rest for 10 minutes to steam. That way, you can easily peel off the skin.
- Roast for Softness:
- Wrap the skillet in foil and place in the oven. Let the peppers bake until they’re soft—about 30-45 minutes.
- Char Those Peppers:
- Put the halved peppers on a hot skillet, skin-side down, until you see black blisters—usually after 5 or 6 minutes.
- Prep the Peppers:
- Cut and clean the peppers. Take out seeds and pale bits so your dip doesn’t get bitter.
- Crank the Oven:
- Set your oven to 450°F so the peppers roast right. This helps bring out their awesome flavor and makes removing the skin super easy.
Don’t skip the pomegranate molasses. The one time I made this without it, I could totally tell it was missing that classic sweet and sour punch.
Prep Ahead & Storage
This dip is actually best if you prep it ahead. Let the flavors mingle in the fridge, then pop it into a sealed container until you’re ready to dig in.
Fun Twists
Change things up with more heat, maybe toss in extra Aleppo or a dash of cayenne. If you don’t have pomegranate molasses, a combo of honey and lemon works for a new flavor vibe.
Tasty Ways to Eat
Scoop it with pita, tuck it into chicken wraps, lay it out with other dips like hummus or baba ghanoush, or smear over cream cheese for a snazzy snack.
This dip’s sweet, smokey, and nutty notes might just make it your new go-to snack. Have fun with all the ways you can serve and enjoy it!
Foire aux questions sur la recette
- → Could I swap in jarred peppers instead of roasting fresh ones?
Yeah, jarred roasted peppers totally work if you want to save time. Just let them drain so they aren’t watery and keep going with the other stuff. The taste is a teeny bit different, but still super tasty.
- → No pomegranate molasses—what else can I use?
If pomegranate molasses is missing from your pantry, stir together some balsamic vinegar and honey (about twice the vinegar to honey) or even reduce cranberry juice with sugar and a squeeze of lemon.
- → Will this hold up for meal prep?
You bet! Muhammara does great in the fridge for several days as long as it’s sealed up. The flavor’s even better after a night in the fridge.
- → Anything else good with Muhammara if I’m out of pita?
Grab fresh veggies, some crackers, smear it on a sandwich, or use as a sauce with meat or fish. It’s killer with other Middle Eastern dips like hummus and baba ganoush, too.
- → Is this dip pretty spicy?
It usually has a mellow heat thanks to Aleppo pepper. Want more or less kick? Add more or swap in something milder like paprika if you don’t want it spicy at all.
- → How do I make this if I can’t eat breadcrumbs?
No problem! Use ground toasted almonds, gluten-free crumbs, or even some cooked quinoa to keep things together and still get good texture.