Smoky Nutty Muhammara
This Smoky Nutty Muhammara is a vibrant, Middle Eastern classic that strikes the perfect balance between earthy walnuts, sweet roasted peppers, and a hint of tartness. By using high-quality bottled roasted red peppers, you get all that deep, charred flavor in a fraction of the time. It’s a total crowd-pleaser that’s "friend-tested and approved," working beautifully as a bold dip for warm pita or a sophisticated spread for grilled proteins. Plus, it’s naturally vegan and packed with healthy fats, making it a safe, indulgent addition to any mezze platter.
Equipment
- Food Processor
Ingredients
The Base
- 1 jar Roasted Red Peppers Drained
- 1 cup Walnuts Lightly toasted
- 1/2 cup Panko Breadcrumbs
- Handful Coriander With Stems
- 2 cloves Garlic
The Flavor Elevators
- 2 tbsp Pomegranate Molasses
- 2 tbsp Tomato Paste
- 1/3 cup Extra Virgin Olive Oil
- 1 tsp Red Chilli Flakes
- 1 tsp Sumac
- 1 tsp Ground Cumin
- 1/2 tsp Salt
Instructions
Pre-Prep
- Dry the Peppers: This is the most crucial step. Drain your bottled peppers and pat them thoroughly with paper towels. Excess moisture will make the dip watery rather than creamy.
- Toast the Walnuts: Quickly toast walnuts in a dry pan for 2–3 minutes until fragrant. Set aside a few for the final garnish.
Pulse the Texture
- Combine: In the bowl of your food processor, add all the ingredients – the base (drained roasted peppers, roasted walnuts, panko breadcrumbs, coriander, and garlic) as well as the flavor elevators (pomegranate molasses, tomato paste, extra virgin olive oil, red chili flakes, cumin, sumac, and salt)
- Blend: Pulse until the mixture resembles coarse, uniform sand. You want texture, not a paste yet!
- Adjust: Taste and add an extra pinch of salt or a drop more lemon juice if needed.
Finishing Touch
- Set: Transfer to a shallow bowl. Top with a generous drizzle of olive oil and pomegranate molasses.
- Serve: Serve with fresh pita, pita chips or crisp cucumber slices and enjoy!
Make Ahead: This actually tastes better the next day! Store in an airtight container for up to 5 days.
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