Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Muhammara recipe in a white bowl next to cucumber sliced and crackers.

Muhammara Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
  • Author: Alexandra Shytsman
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 servings 1x
  • Category: Appetizer
  • Cuisine: Middle Eastern
  • Diet: Vegan

Description

An easy muhammara recipe to keep in your back pocket for parties, picnics, and other snacking situations.


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Leftover muhammara can be kept in an airtight container in the fridge for up to 4 days.

Notes

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.


Nutrition

  • 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

Never miss a recipe!

Subscribe + get my Top 10 Plant-Based Dinners E-Book for free!