Muhammara is a garlicky, spicy, robust roasted red pepper spread. Use as a dip or a spread for sandwiches.
I’m in love with this stuff. I may have polished off the whole bowl on my own. A perfect blend of sweet, spicy, garlic and lemon – it kinda blew my mind.
It is full of garlic
Consider this a forewarning…
I discovered Muhammara on accident. It was an emergency potluck “OMG, I have nothing!” “What can I make with a jar of roasted red peppers” epiphany. This amazing red pepper dip can be whipped together in about 10 minutes with stuff you probably have on hand.
Except for maybe the pomegranate molasses… yes, I admit that is a specialty item. But I happen to have some. It makes an interesting cocktail – in case you are wondering what else you would ever do with it. In this recipe, you could substitute a good thick reduced balsamic. Not the same, perhaps a little easier to come by, but it will work in nicely here. Make your own pomegranate molasses by reducing pomegranate juice down to a thick syrup.
How to serve muhammara
- Serve as a dip with crudities and soft, warm pita bread.
- Slather thickly and do wonderful things to sandwiches and wraps for lunch or a light dinner.
- Toss a bit with some cauliflower florets and roast in a 400-degree oven until soft and sweet.
A few more notes before you make this roasted red pepper spread
The garlic will only intensify as the dip sits, so it is best served within a day or two of making.
I had a hard time finding Pomegranate Molasses at my little local grocery store. I did find some at a larger, big-box store with a well-stocked ethnic section. You can also get it here. As noted above, a good thick balsamic will also work in a pinch.
Panko breadcrumbs are often made of wheat. You can find gluten-free, check your labels.
Here is how you make Muhammara
Muhammara Roasted Red Pepper Spread
- 2 tablespoons olive oil divided
- 1 shallot finely chopped
- 2-3 cloves of garlic chopped
- 1 7oz jar of roasted red peppers, drained
- 1/2 cup toasted walnuts
- 1/2 cup panko bread crumbs gluten-free
- 1 tablespoon pomegranate molasses
- Juice from half a lemon
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Fresh ground black pepper
- Heat oli in a non-stick ckillet and sautee shallot until soft and transuclent. Careful not to brown. Add garlic and saute for another minute or so, remove from heat to cool while you prep the remaining ingredients.
- In the bowl of food processor add all ingredients, including the sauted shallots and garlic, and pulse until smooth and creamy. Taste for seasonings – add more salt, lemon and pepper as needed. Serve with pita or use as base for a wrap.