Chances are you have never heard of this spread before, neither had I, until very recently. It is a hearty, smoky, subtly sweet and spicy spread that I promise will become your new favorite appetizer!
Muhammara is a traditional Syrian spread, originated in the city of Aleppo. It is served as an hors d’oeuvre with toasted pita bread and it is made with roasted red peppers, toasted walnuts, breadcrumbs and a few other ingredients.
One of those other key ingredients is pomegranate molasses, which you can find in many grocery stores and Middle Eastern markets. Do not leave it out, as it gives this spread its subtle sweet flavor. Even though the Muhammara spread is usually made with fire roasted red peppers, in a pinch, you can just use some good quality, jarred roasted peppers and it will still be delicious. Once you toast the walnuts, all you have to do is put everything in a food processor and let the motor run until the ingredients are well blended and very smooth.
You can serve this spread at room temperature with some toasted pita wedges or even with raw vegetables. It is also delicious as a topping for baked potatoes, as a condiment in sandwiches, as a spread on thin crostini, and even tossed with some hot pasta or steamed rice. Make it this weekend, friends, and enjoy it the whole week ahead!
- ⅓ cup walnuts
- 1 large roasted red pepper
- ½ cup fine fresh bread crumbs, packed
- 3 medium garlic cloves, minced
- 2 tsp. pomegranate molasses
- 1 TBSP. fresh lemon juice
- ½ tsp. sea salt
- ¼ tsp. freshly ground pepper
- ¼ tsp. ground cumin
- --- pinch of Aleppo pepper flakes (or red pepper flakes)
- ¼-½ cup extra-virgin olive oil
- Place the walnuts in a skillet and toast over medium heat until lightly browned and fragrant. Set aside to cool.
- Roast the pepper (see note) and, once you can handle it, remove the skin, the seeds and the membranes. Transfer the pepper to a food processor, along with all the accumulated juices. Alternatively, use some good quality jarred roasted red peppers, drained, about 1 cup packed, or about 7oz.
- To the peppers add the walnuts, the bread crumbs, and the rest of the ingredients except for the olive oil. Process until the mixture is smooth, scrapping down the sides a few times. With the motor running add the olive oil gradually. Taste and adjust the seasoning.
- Transfer the spread to a bowl, drizzle some extra olive oil, garnish with some chopped walnuts and serve it at room temperature with toasted pita triangles (see note). You can store the spread in a jar in the refrigerator for 5-6 days. Always bring it to room temperature before serving.
How to toast pita bread: Cut each pita bread into 8 triangles. Toss with a little olive oil and sprinkle with some salt and pepper. Arrange in one layer on a sheet pan and bake in a 400°F oven for 8-10 minutes flipping halfway through
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This is the best dip! I make it every week and have it with lunch or as a snack.
That’s wonderful! This delicious dip is such a favorite recipe:)