Muhammara Recipe

 Muhammara Recipe

Muhammara originates from Aleppo, Syria, a historic city known for its rich culinary traditions. The name "muhammara" comes from the Arabic word "أحمر" (ahmar) meaning "red," referring to the dip’s vibrant color from roasted red peppers.

Over time, Muhammara became popular throughout the Levant (Lebanon, Syria, Palestine, Jordan) and parts of Turkey, where it’s often known as "acuka." It’s commonly served as part of a mezze platter alongside hummus, baba ghanoush, and other small dishes.

Cook Time 10 mins
 

Total Time25 mins

CourseAppetizer, Mezza

Servings4

Ingredients

• 1 large red bell pepper (or ½ cup jarred roasted red peppers, drained)
• ½ cup walnuts, lightly toasted
• 1 clove garlic
• 1–2 tablespoons breadcrumbs (optional, for thicker texture)
• 1½ teaspoons pomegranate molasses
• (or ½ tsp lemon juice + ½ tsp honey as a substitute)
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika (optional)
• ⅛ to ¼ teaspoon red pepper flakes or Aleppo pepper (adjust to taste)
• 1½ tablespoons olive oil
• Salt to taste
• Juice of ¼ lemon (optional, for brightness)

Instructions

Roast the Red Pepper (if using fresh):

Place 1 red bell pepper over a gas flame or under a broiler.

Roast until the skin is charred and blistered on all sides (about 8–10 minutes).

Transfer to a bowl, cover tightly (with a plate or plastic wrap), and let steam for 5 minutes.

Peel off the charred skin, remove the seeds, and roughly chop the flesh.

Skip this step if using jarred roasted red peppers.

Toast the Walnuts:

In a dry skillet over medium heat, toast ½ cup walnuts for 3–5 minutes, stirring often until fragrant.

Let them cool slightly.

Blend the Ingredients:

In a food processor or blender, add:

Roasted pepper pieces

Toasted walnuts

1 clove garlic

1–2 tablespoons breadcrumbs

1½ teaspoons pomegranate molasses

½ teaspoon cumin

¼ teaspoon smoked paprika (optional)

⅛–¼ teaspoon red pepper flakes

Salt to taste

Pulse a few times, then drizzle in:

1½ tablespoons olive oil

Blend until the texture is mostly smooth but still a little coarse.

Adjust to Taste:

Add lemon juice if you like more brightness.

Adjust salt, spice, or molasses if needed.

Add a little more olive oil for a creamier dip.

Serve

Transfer to a bowl.

Drizzle with olive oil, and optionally garnish with crushed walnuts, parsley, or a pinch of Aleppo            pepper.

Serve with warm pita bread, crackers, or veggie sticks.

Nutritional Facts for Muhammara (100g serving):

Nutrient	Amount
Calories	210–250 kcal
Protein	4–5 g
Total Fat	18–22 g
Saturated Fat	2 g
Carbohydrates	10–12 g
Sugars	3–5 g
Fiber	3–4 g
Sodium	250–300 mg
Iron	1.5 mg (8% DV)
Calcium	35 mg (3% DV)
Potassium	250 mg

Small Notes for Muhammara:

1. Adjust chili for spice preference.
2. Toast walnuts for richer flavor.
3. Add lemon juice for extra brightness.
4. Breadcrumbs make it thicker—optional.
5. Keeps in fridge 5–7 days; freeze for 2 months.
6. Great as dip, spread, or sauce.
7. No pomegranate molasses? Use lemon + honey.