Muhammara is a traditional Syrian dip from Aleppo, celebrated for its rich, smoky, savory, sweet, and subtly spiced profile. Made with roasted red peppers and walnuts, it’s a perfect addition to any mezze.
Authentic Syrian Muhammara Dip
Muhammara is a traditional Syrian dip from Aleppo, celebrated for its rich, smoky, savory, sweet, and subtly spiced profile. Made with roasted red peppers and walnuts, it's a perfect addition to any mezze.
Ingredients
- 3 large red bell peppers roasted and peeled
- 1 cup walnuts toasted
- 1/2 cup breadcrumbs fresh (optional)
- 2 cloves garlic minced
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon ground cumin
- 1/2 teaspoon Aleppo pepper or red pepper flakes
- 1/4 cup extra virgin olive oil plus more for garnish
- to taste salt
Instructions
- If not pre-roasted, roast red bell peppers until skin is charred and blistered. Place them in a bowl, cover with plastic wrap for 10-15 minutes, then peel and deseed. Rough chop the peppers.
- In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs (if using), minced garlic, pomegranate molasses, lemon juice, ground cumin, and Aleppo pepper.
- Pulse the mixture until it forms a thick, somewhat chunky paste. Avoid over-processing if you prefer some texture.
- With the food processor running, slowly drizzle in the extra virgin olive oil until the dip is well combined and smooth, but still thick.
- Season with salt to taste. Transfer the Muhammara to a serving bowl.
- Garnish with a drizzle of olive oil, a sprinkle of Aleppo pepper, and a few walnut halves, if desired. Serve immediately with warm pita bread or fresh vegetables.
Notes
For an extra smoky flavor, char the red peppers over an open flame before roasting. Adjust the amount of pomegranate molasses to your desired sweetness. Muhammara tastes even better the next day!
