Muhammara – the Roasted Bell Pepper and Walnut Dip. This delightful creation has quickly become a staple in our household. Its smoky richness from roasted bell peppers, the satisfying crunch of walnuts, and the burst of freshness from pomegranate seeds make it an irresistible addition to any meal.
In our family, dips aren’t just a side dish—they’re a way of life. From breakfast to dinner, on ordinary days and special occasions, the allure of dips is a constant on our table. If you share our love for these flavor-packed companions, you’re in for a treat! On our website, you’ll find a collection of our favorite dips, each with its unique story and cherished flavors.
Be sure to check out the timeless classics like the Eggplant Dip (3 Ingredients) and the Zucchini Dip that harks back to the flavors of my childhood.
Whether you’re hosting a last-minute gathering, craving a tasty snack, or simply looking to add a dash of excitement to your meals, this Roasted Bell Pepper and Walnut Dip Recipe has got you covered.
Ingredients for Muhammara
1 Tbsp of lemon juice
10, 5 oz (300 g) grilled bell peppers from jar or Roasted Bell Peppers
1 cup (110g) unsalted walnuts
1 clove of garlic
½ tsp chili flakes
1 tsp ground cumin
1/3 cup (50g) fresh pomegranate seeds
Salt & pepper to taste
Preparation
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Drain the peppers from the pot.
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In a blender or food processor add walnuts and pulse for a few seconds. Add roasted bell peppers, garlic, lemon juice, spices, and pomegranate seeds. Reserve a small portion for garnish if desired.
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Blend all the ingredients until you achieve a coarse dip consistency.
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Adjust the seasoning to taste, adding more lemon juice, chili flakes, or cumin if necessary.
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Transfer the Muhammara to a serving bowl. Drizzle with a bit of olive oil and garnish with additional pomegranate seeds.
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Enjoy!
Serving Suggestions for Muhammara
Warm Pita Bread: Toasted or fresh pita bread triangles provide a perfect canvas for scooping up Muhammara.
Vegetable Crudites: Serve with a colorful array of fresh vegetables like cucumber slices, carrot sticks, and bell pepper strips.
Crackers and Bread sticks: Choose a selection of your favorite crackers or bread sticks for a satisfying crunch.
Grilled Flatbread: Grill flatbread and cut them into wedges for a warm and hearty pairing.
Flavor Enhancements
Drizzle of Olive Oil: Just before serving, drizzle a bit of high-quality olive oil over the Muhammara for added richness.
Sprinkle of Fresh Herbs: Garnish with chopped fresh herbs like parsley or mint for a burst of color and freshness.
Lemon Wedges: Serve with lemon wedges on the side to allow guests to add a citrusy zing to their Muhammara.
The Art of Pairing Fresh Herbs with Dishes
Tips and Tricks
Prep Ahead: Roast the bell peppers and toast the walnuts in advance to streamline the preparation process.
Freeze in Portions: Freeze Muhammara in small portions for quick and convenient access to this flavorful dip whenever you need it.
Red Pepper Alternatives: Experiment with different colored bell peppers for unique flavor profiles and a visually stunning dip.
Nut Variations: Swap walnuts for almonds or pine nuts to customize the dip to your taste or accommodate allergies.
Heat Level Adjustment: Control the spice level by adjusting the quantity of chili flakes or adding a pinch of cayenne pepper.
Smoky Essence: Introduce a hint of smokiness by adding a touch of smoked paprika to the blend.Allow the Muhammara to sit in the refrigerator for a few hours before serving to let the flavors melt.
Flavor Development: Allow the Muhammara to sit in the refrigerator for a few hours before serving to let the flavors melt.
Storage Suggestions for Roasted Bell Pepper and Walnut Dip
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- Transfer the Muhammara to an airtight container before refrigerating to maintain its freshness and prevent odors from permeating.
- For added protection, place a layer of plastic wrap directly on the surface of the Muhammara before sealing the container.
- If you’ve made a large batch, portion it into freezer-safe containers for convenient storage. Ensure you leave some space at the top of the container to account for expansion as the Muhammara freezes.
- Consume frozen Muhammara within three months for the best flavor and texture.
- When ready to use frozen Muhammara, thaw it in the refrigerator overnight for gradual and even thawing.
- If the dip has thickened in the refrigerator, adjust the consistency by stirring in a little water or olive oil.
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Roasted Bell Pepper and Walnut Dip Recipe (Muhammara)
Equipment
- 1 food processor
Ingredients
- 1 Tbsp lemon juice
- 10,5 oz grilled bell peppers from jar 300 g
- 4 oz unsalted walnuts 110 g
- 1/2 tsp chili flakes
- 1 tsp ground cumin
- 50 g pomegranate seeds
Instructions
- Drain the peppers from the pot.
- In a blender or food processor add walnuts and pulse for a few seconds. Add roasted bell peppers, garlic, lemon juice, spices, and pomegranate seeds. Reserve a small portion for garnish if desired.
- Blend all the ingredients until you achieve a coarse dip consistency.
- Adjust the seasoning to taste, adding more lemon juice, chili flakes, or cumin if necessary.
- Transfer the Muhammara to a serving bowl. Drizzle with a bit of olive oil and garnish with additional pomegranate seeds.
- Enjoy!
Notes
- Serve Muhammara with warm pitta bread, vegetables (vegetables like cucumber slices, carrot sticks, and bell pepper strips), Crackers and Breadsticks.
- Store Muhammara in an airtight container in teh fridge and consume within a week.
- If you've made a large batch, portion it into freezer-safe containers. Consume frozen Muhammara within three months for the best flavor and texture. When ready to use frozen Muhammara, thaw it in the refrigerator overnight.