Muhammara is an incredible roasted red pepper and walnut dip that originated in Aleppo, Syria. It hits the perfect culinary trifecta: smoky, sweet, and tangy with a gentle, warming heat.
The secret to a truly authentic muhammara is pomegranate dark balsamic vinegar (for that signature sweet-sour tang) and Aleppo pepper (a mild, fruity chili flake).
Ingredients
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3 large red bell peppers (or one 12–16 oz jar of roasted red peppers, thoroughly drained and patted dry)
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1 cup raw walnuts
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½ cup plain breadcrumbs (or panko; stale, torn crustless bread works beautifully too)
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1 clove garlic, roughly chopped
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1 tbsp Spanish Blend extra-virgin olive oil (plus extra for drizzling)
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1 tsp ground cumin
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1 tsp Aleppo pepper (substitute with ½ tsp regular red pepper flakes plus ½ tsp sweet paprika if you can't find it)
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½ tsp kosher salt (or to taste)
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1 tsp fresh lemon juice
The Method
Chef's Tip: Let the muhammara rest in the refrigerator for at least 30 minutes before serving. The breadcrumbs will absorb the juices from the peppers, and the flavors will deepen dramatically.
To Serve
Spoon the dip into a shallow bowl, create a well in the center with the back of a spoon, and fill it with a generous drizzle of olive oil and a few extra drops of pomegranate molasses. Garnish with a small handful of crushed toasted walnuts and fresh parsley, and serve alongside warm pita flatbread.