Muhammara is a deliciously spicy mezze dip made from roasted red peppers.
This red pepper and walnut dip is one of my favorites and is always a crowd pleaser.
It is one of the more complex dips to make, but well worth the effort.
This is definitely one to perfect for inclusion in your next mezze.
It is a dish that is sure to impress.
What is Muhammara?
Muhammara in Arabic literally means ‘redended’ and of course refers to the color of this dip.
It really is a wonderful addition to any Middle Eastern meal.
Spicy and nutty, it will hold its own along the side of any other dish.
One of the things that can hold some people back from making this recipe is the fact that it’s messy given the baking of the peppers and then peeling them etc.
I know some people who will open the pepper up and clean out the seeds before baking.
Then after the peppers are well baked and soft, they throw them in a Vitamix blender with skin and all.
As with most dishes, it’s down to what you like.
But I like to make mine with peeled peppers.
How to Make Muhammara?
My Muhammara recipe is a relatively simple recipe to make.
It can essentially be broken down into two easy steps.
Roasting the red bell peppers and then bringing everything together in a food processor.
Start by preheating your oven to 400°F (200°C).
Place your red bell peppers on a baking sheet and place them in your hot oven.
You want to bake the peppers until they collapse and are soft.
Make sure to turn them intermittently so they cook eveningly.
Whilst they are baking, let’s move onto the other ingredients.
Start by toasting your pita bread to make bread crumbs.
You can also make bread crumbs from any other type of bread or buy them from the store.
But I like the authentic flavor that pita bread brings to this dish.
Once your peppers are finished cooking and cool enough to handle, remove the seeds.
Roasting peppers is great for bringing out their flavor but we don’t want to add too much charred flavor.
So next, we want to peel the peppers.
Once finished, place them into your food processor.
If you’re short on time, you can use jarred roasted red peppers instead.
If you want to add in an extra bit of flavor, you can toast walnuts before adding.
The flavor won’t be as intense but you can add some sugar to heighten the sweetness.
Once you have all of your ingredients in your food processor, just pulse until smooth.
To serve, place your Muhammara in a bowl and top with some additional olive oil.
What to Serve with Muhammara
Muhammara is a really versatile dip that can be used in a wide variety of dishes.
The most obvious way to eat Muhammara is as a dip with some delicious crusty bread or arabic style bread.
Another option is to slather it on a piece of toasted bread.
A really interesting way to use this dip for breakfast is to bake an egg in it.
Tips for Making
- If you’re not a fan of spice, just reduce the amount of red pepper flakes you use.
- The slower you cook your peppers, the tastier they’ll be.
- Make sure to use good quality olive oil to drizzle over the top. It will make a world of difference to the flavor
- Pre-heat oven to 400°F (200°C).
- Place peppers on baking sheet. Bake until the peppers collapse and are soft, turning on a regular basis.
- Once peppers are done, remove from the oven.
- Open peppers and remove the seeds inside.
- Peel the peppers.
- Put the cooked and peeled peppers in a food processor.
- Add all other ingredients, and pulse until smooth.
- Put in a bowl and top with olive oil.
Nutrition Per Serving
How Long Will It Keep?
This dish will keep easily for a week.
Make sure to store it in an airtight container in the fridge.
When you want to eat it, just take it out of the fridge and let it come to room temperature before serving.
Can You Freeze It?
Again, place it in an airtight container and store it in your freezer.
It should keep up to 6 months stored this way.
When you want to use it, just place it in the fridge to thaw it.
This should take roughly a day so take it out the night before you want to use it.
It’s better to let it thaw slowly so you don’t lose the texture and taste.