An easy muhammara recipe to keep in your back pocket for parties, picnics, and other snacking situations.
- 1/4 cup balsamic vinegar (or 1 tablespoon balsamic glaze or pomegranate molasses)
- 2 large jarred roasted red peppers (about 1 packed cup)
- 1/2 cup roasted walnuts* (see note below)
- 1/4 cup plain breadcrumbs
- 1 small garlic clove
- 1 teaspoon ground cumin
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Sea salt and freshly ground black pepper, to taste
- If using pomegranate molasses or balsamic syrup, skip to step 2. If not, pour 1/4 cup balsamic vinegar into a small pot and bring to a simmer. Cook gently until thick and syrupy, about 5 minutes. Watch it carefully toward the end – it can go from syrupy to burnt pretty quickly.
- Drain the peppers really well and add to a food processor (or Nutribullet/Vitamix). Add 1/2 cup walnuts, 1/4 cup breadcrumbs, 1 garlic clove, 1 teaspoon cumin, and 1 tablespoon reduced balsamic/pomegranate molasses.
- Pulse until everything is broken down. With the motor running, stream in the olive oil and puree until homogenous but not completely smooth. Season to taste with salt, pepper, and lemon juice.
- Leftover muhammara can be kept in an airtight container in the fridge for up to 4 days.
To roast walnuts, preheat your oven to 350ºF, arrange walnuts in a single layer on a baking sheet, and roast for 8-10 minutes – until they’re slightly darker in color and smell fragrant. Alternately, toast them in a dry skillet over a low flame, tossing occasionally.
- Serving Size: 1/6 of the recipe
- Calories: 155
- Fat: 13.5 g
- Carbohydrates: 7.9 g
- Fiber: 1.8 g
- Protein: 3.5 g
Keywords: muhammara, dip, roasted red peppers, walnuts