About Muhammara
Traditionally speaking, muhammara (also spelled m’hammara or muhamara) is a slightly spicy roasted red pepper and walnut dip made with breadcrumbs and pomegranate molasses. The name actually translates to “reddened” in Arabic, which speaks to its gorgeous hue. While the original dish can be traced back to Aleppo, this Syrian mainstay can be found all over the Middle East, all the way from Turkey to Israel. Muhammara tastes rather similar to Spanish romesco sauce, and can be found on just about any mezze platter. Ever since I saw a recipe of Muhammara on Natalie’s blog, I have been dreaming about making it. While I didn’t have all the ingredients that Natalie used – namely pomegranate molasses and walnuts – I was able to conjure up my own version of this tasty veg dip. In my recipe, I swapped in honey for the missing pomegranate molasses and used roasted almonds in place of the traditional walnuts. Fun fact: romesco sauce uses almonds, so this recipe is like a Spanish/Middle Eastern fusion! You can make your own pomegranate molasses if you ever want to! Just use pomegranate juice and a bit of sugar, then simmer it down until it is syrupy. Since we have tastebuds that favor bold flavors, I also opted to make it more garlicky and spicier. The resulting dip was heavenly. You should do yourself a favor and make some right now! It has the charred aroma of roasted peppers, a bright tanginess from lemon juice, and sweetness from the red bell pepper & honey; it is a pure flavor party for your mouth! Serve this awesome dip with warm Pita or Naan, French Fries, raw veggies, Potato Wedges, Hara Bhara Kabab (or any kebab!), Falafel, Veg Cutlet, or even spread on a Burger. As our American friends might say, “this sauce is BOSS.” I’m certain you’ll love it!
How To Make Muhammara
This simple muhammara recipe can be made in a snap! Here’s how it’s done:
- I only had one large red bell pepper, which was the perfect amount for a small bowl of dip.
- Roast the pepper on an open flame (use your gas stovetop or a grill, or even the broiler in the oven.) This is the same process we use for roasting aubergines when making Baingan Bharta and even baba ganoush.
- You have to completely char the pepper, getting the skin to turn black all over. Keep it in a bowl of water for 5 minutes. When cooled, remove the crispy burnt layer and discard it.
- You should end up with a peeled soft cooked red pepper.
- Remove the seeds and chop the bell pepper…
- And then blend it in a blender or process in a food processor with the following listed ingredients to a fine consistency:
2 to 3 small-sized peeled garlic cloves¼ cup walnuts or roasted almonds2 teaspoons lemon juice1 teaspoon honey or pomegranate molasses or raw sugar½ teaspoon ground cumin½ teaspoon ground cinnamon1 teaspoon paprika or cayenne or red chilli powder2 to 3 tablespoons extra virgin olive oilsalt and ground black pepper as needed
Transfer the prepared muhammara from the blender in a serving bowl using a spatula or spoon. Add a dash of extra virgin olive oil and sprinkle some sesame seeds and chopped parsley or cilantro (coriander leaves). That’s it! Easy, right? If you have all the ingredients, this dip can be made in a jiffy. Now enjoy! Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Easy Hummus Recipe (With Sesame Seeds) Pesto Recipe | Basil Pesto Sauce Veg Mayonnaise (Eggless & Vegan) Pizza Sauce | Easy Homemade Pizza Sauce in 15 Mins This Muhammara recipe from the archives first published in May 2012 has been republished and updated on 7 May 2022.
title: “Muhammara Recipe Middle Eastern Roasted Red Pepper Dip " ShowToc: true date: “2024-09-04” author: “Sheila Joseph”
About Muhammara
Traditionally speaking, muhammara (also spelled m’hammara or muhamara) is a slightly spicy roasted red pepper and walnut dip made with breadcrumbs and pomegranate molasses. The name actually translates to “reddened” in Arabic, which speaks to its gorgeous hue. While the original dish can be traced back to Aleppo, this Syrian mainstay can be found all over the Middle East, all the way from Turkey to Israel. Muhammara tastes rather similar to Spanish romesco sauce, and can be found on just about any mezze platter. Ever since I saw a recipe of Muhammara on Natalie’s blog, I have been dreaming about making it. While I didn’t have all the ingredients that Natalie used – namely pomegranate molasses and walnuts – I was able to conjure up my own version of this tasty veg dip. In my recipe, I swapped in honey for the missing pomegranate molasses and used roasted almonds in place of the traditional walnuts. Fun fact: romesco sauce uses almonds, so this recipe is like a Spanish/Middle Eastern fusion! You can make your own pomegranate molasses if you ever want to! Just use pomegranate juice and a bit of sugar, then simmer it down until it is syrupy. Since we have tastebuds that favor bold flavors, I also opted to make it more garlicky and spicier. The resulting dip was heavenly. You should do yourself a favor and make some right now! It has the charred aroma of roasted peppers, a bright tanginess from lemon juice, and sweetness from the red bell pepper & honey; it is a pure flavor party for your mouth! Serve this awesome dip with warm Pita or Naan, French Fries, raw veggies, Potato Wedges, Hara Bhara Kabab (or any kebab!), Falafel, Veg Cutlet, or even spread on a Burger. As our American friends might say, “this sauce is BOSS.” I’m certain you’ll love it!
How To Make Muhammara
This simple muhammara recipe can be made in a snap! Here’s how it’s done:
- I only had one large red bell pepper, which was the perfect amount for a small bowl of dip.
- Roast the pepper on an open flame (use your gas stovetop or a grill, or even the broiler in the oven.) This is the same process we use for roasting aubergines when making Baingan Bharta and even baba ganoush.
- You have to completely char the pepper, getting the skin to turn black all over. Keep it in a bowl of water for 5 minutes. When cooled, remove the crispy burnt layer and discard it.
- You should end up with a peeled soft cooked red pepper.
- Remove the seeds and chop the bell pepper…
- And then blend it in a blender or process in a food processor with the following listed ingredients to a fine consistency:
2 to 3 small-sized peeled garlic cloves¼ cup walnuts or roasted almonds2 teaspoons lemon juice1 teaspoon honey or pomegranate molasses or raw sugar½ teaspoon ground cumin½ teaspoon ground cinnamon1 teaspoon paprika or cayenne or red chilli powder2 to 3 tablespoons extra virgin olive oilsalt and ground black pepper as needed
Transfer the prepared muhammara from the blender in a serving bowl using a spatula or spoon. Add a dash of extra virgin olive oil and sprinkle some sesame seeds and chopped parsley or cilantro (coriander leaves). That’s it! Easy, right? If you have all the ingredients, this dip can be made in a jiffy. Now enjoy! Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Easy Hummus Recipe (With Sesame Seeds) Pesto Recipe | Basil Pesto Sauce Veg Mayonnaise (Eggless & Vegan) Pizza Sauce | Easy Homemade Pizza Sauce in 15 Mins This Muhammara recipe from the archives first published in May 2012 has been republished and updated on 7 May 2022.
