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–+ servings
Muhammara recipe in a bowl.

Muhammara

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 people
Author: Nico Pallotta

  • 4 (4) red bell peppers
  • 1 large (1 large) onion
  • 2 (2) vine tomatoes
  • 2 tablespoons (2 tablespoons) extra virgin olive oil
  • 3 cloves (3 cloves) garlic
  • 2 tablespoons (2 tablespoons) tomato paste
  • 1 teaspoon (1 teaspoon) cumin
  • ½ teaspoon (½ teaspoon) red pepper flakes
  • 1 cup (120 grams) walnuts
  • 2 tablespoons (2 tablespoons) pomegranate molasses sub balsamic vinegar
  • ½ to 1 cup (70 to 140 grams) breadcrumbs
  • 1 teaspoon (1 teaspoon) salt + 2 twists of black pepper optional
  • ½ cup (80 grams) pomegranate seeds
  • 1 tablespoon (1 tablespoon) flat-leaf parsley chopped

  • ROAST VEGETABLES: Preheat oven to 400°F/200°C.
    Add 4 red bell peppers (quartered), 2 vine tomatoes (quartered), and 1 large onion (cut into 6 pieces) to a baking tray and season with 2 tablespoons extra virgin olive oil, 1 teaspoon salt, and 2 twists black pepper.
    Arrange on a single layer without much overlapping.
    Bake for 30 to 40 minutes or until veggies are slightly charred outside.
    Remove bell pepper peel that comes off easily.
    Bell peppers and tomatoes before and after roasting.
  • FLAVOR BASE: While the veggies roast, sauté 1 tablespoon olive oil, 3 cloves garlic (grated), 2 tablespoons tomato paste, 1 teaspoon cumin, and ½ teaspoon red pepper flakes, in a small skillet for 3 minutes or until you can smell the fragrant aroma of the spices.
    Sautéed tomato paste, garlic, olive oil, and cumin
  • BLEND: Pulse tomato paste mixture, roasted bell peppers, tomatoes, onions, 1 cup walnuts, and 2 tablespoons pomegranate molasses until creamy.
    If your muhammara is too liquid add ½ to 1 cup breadcrumbs to thicken it.
    Muhammara in a food processor before and after blending.
  • SERVE: Taste and adjust for salt and molasses, then spread it on a platter and top with a drizzle of extra virgin olive oil, ½ cup pomegranate seeds, and 1 tablespoon flat-leaf parsley. Serve with warm pita bread.
    Muhammara in a bowl garnished with pomegranate seeds and parsley.
SUBSTITUTIONS
  • Extra virgin olive oil: substitute regular olive oil.
  • Fresh red bell peppers: substitute pre-roasted jarred red bell peppers. See tip below on how to use them.
  • Tomatoes: substitute 4 sun-dried tomatoes for a thicker muhammara.
  • Red pepper flakes: substitute Aleppo peppers or cayenne pepper.
  • Cumin: you can omit the cumin.
  • Breadcrumbs: substitute gluten-free breadcrumbs if allergic to gluten.
  • Pomegranate molasses: substitute balsamic vinegar glaze, balsamic vinegar, or lemon juice.
TIP
If you don't have time to roast the bell peppers, we recommend using jarred roasted bell peppers and tweaking the recipe slightly.
  1. Omit the tomatoes or use sub dried tomatoes instead. Fresh tomatoes are way too watery and acidic to add to this dip without roasting them, so keep them out.
  2. Chop the onion finely, then fry it in a pan with olive oil for 5 minutes before adding grated garlic, tomato paste, cumin, and red pepper flakes and frying for another couple of minutes.
  3. Now add all ingredients, except bread crumbs, to the food processor and pulse until you reach your desired texture.
  4. Add bread crumbs a little at a time until you reach your desired texture.
STORAGE
  • Make ahead: Roast and peel vegetables up to 3 days in advance and store in the fridge.
  • Refrigerate: Keep muhammara in an airtight container with a thin layer of olive oil for up to 5 days.
  • Freeze: Store in a freezer-safe container for up to 6 months.
  • Thaw & Serve: Defrost in the fridge overnight and let sit at room temperature for 30 minutes before serving.
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