Muhammara is a delicious and bold flavored roasted red pepper dip. Made with Aleppo pepper flakes, walnuts, and pomegranate molasses. Originating from Aleppo, Syria and found in Levantine and Turkish cuisines.
Roasted Red Pepper Dip
Simply roast red peppers in your oven or air fryer for 40 minutes until the skin begins to blister. Add the skinned, seeded and destemmed red pepper to a food processor with all other ingredients and blend. This recipe is extremely easy to make.
Add this muhammara to your next cheese plate or mezze. It is a great creamy and bold flavor option. It will quickly become a favorite since it is easy to prepare, delicious, gluten free and vegan. This lucious and addictive dip highlights the natural sweetness of the red peppers. Serve with some focaccia or gluten free flatbread.
Where can I buy Pomegranate Molasses?
Pomegranate molasses is sold in Middle Eastern markets, ethnic food aisle of supermarkets or on Amazon. You can also make pomegranate molasses yourself with some pomegranate juice, sugar, and lemon.
What does Pomegranate Molasses taste like?
Pomegranate molasses is a rich syrup that is tangy, slightly musky and sweet flavor. It adds depth of flavor similar to a concentrated wine. Pomegranate molasses is an important and key ingredient in making Muhammara and other Middle Eastern dips and dishes.
What are Aleppo Chilies?
The Aleppo pepper has a moderate heat with some fruitiness and mild, cumin-like undertones. Similar in flavor to the ancho chile but oilier and saltier due to the drying process.
The Aleppo pepper is a variety of Capsicum annuum. Used as a spice in Middle Eastern and Mediterranean cuisine. Starts as pods which ripens to a Burgundy color. Peppers are semi-dried and de-seeded before getting coarsely ground. Aleppo peppers are important ingredient in Muhammara and other Middle Eastern dips and dishes.
More Appetizer Recipes:
Muhammara or mhammara is a hot pepper dip made with roasted red peppers, Aleppo pepper flakes, walnuts, and pomegranate molasses.
- 3 medium red bell peppers
- 1/2 cup breadcrumbs
- 1/2 cup walnut halves, finely chopped
- 5 cloves of garlic
- 2 teaspoons lemon juice
- 1 1/2 tablespoons pomegranate molasses
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- 1/2 tablespoon red pepper flakes
- 1 tablespoon aleppo flakes
- 1 teaspoon ground cumin
- 3 tablespoon olive oil
- Place red peppers on a baking sheet and coat with 1 tablespoon of olive oil and roast at 400 degrees for 20-30 minutes.
- Take the peppers out of the oven and place in a medium bowl and cover with foil and let cool. The steam that builds up allows the skin to be removed easily.
- Once the peppers have cooled, remove the skin and discard along with stems and seeds.
- Place roasted peppers and all other ingredients into a food processor and blend until smooth.