Muhammara

A popular meze made from breadcrumbs, walnuts, and Aleppo peppers Muhammara makes for a delicious spicy sweet dip or spread.

Course Appetizer, Condiments & Pickles, Snacks

Cuisine Middle Eastern

Keyword dip

Level Beginner

Main Ingredient Nuts

Diet Dairy-Free, Pescatarian, Vegan, Vegetarian

Prep Time 10

Soaking Time 30

Total Time 40

Servings servings

Calories 337kcal

Place 1 cup unseasoned breadcrumbs in a large bowl along with ½ cup extra virgin olive oil and 2 teaspoons tahini, stir to combine, then cover and leave it at room temperature for at least 30 minutes.
1 cup unseasoned breadcrumbs, ½ cup extra virgin olive oil, 2 teaspoons tahini
Roast ½ cup walnuts on a baking sheet in a 350 degree oven until golden brown. Be careful not to burn them. Let them cool to room temperature, and then add the walnuts to a food processor and pulse until they're about the texture of the breadcrumbs. Add the walnuts to the breadcrumbs.
½ cup walnuts
Remove the seeds and stems from 270 grams red bell peppers and then roughly chop. Add them to the food processor along with ⅛ small red onion, 2 tablespoons pomegranate molasses, 1 tablespoon Shatta, 1 tablespoon tomato paste, 2 teaspoons ground cumin, and 1 teaspoon salt. Puree the mixture until smooth.
270 grams red bell peppers, ⅛ small red onion, 2 tablespoons pomegranate molasses, 1 tablespoon Shatta, 1 tablespoon tomato paste, 2 teaspoons ground cumin, 1 teaspoon salt
Add the pepper mixture to the breadcrumbs, and stir to combine. Adjust the taste with additional pomegranate molasses and salt as needed.
To serve, spread the muhammara in a plate or shallow bowl. Make a swirl pattern on top and drizzle with olive oil.