Middle East Muhammara

When you have the culinary curiosity that makes you want to try all the cuisines around the world, it becomes a great flavorful adventure! Since I was little 👧, my curiosity to discover other cultures always enticed me. As I got older and developed a better appreciation for food, my curiosity also grew to learn even more about foreign recipes.
 
We’re probably all familiar with hummus and enjoy its taste, but there’s another kind of dip that David and I really enjoy 🥰. From the same region of the world, this one is my Middle East Muhammara! This is such a lovely and flavorful dish.
 
What exactly is muhammara? 🤔
It’s a dish that can be used as a dip, spread or an accompaniment for kebabs or other grilled meat such as lamb kofta. It’s basically a combination of roasted red peppers, toasted walnuts and other great spices, making this Middle East Muhammara quite delicious… 🤩
 
When I mentioned above that it can be used as a spread, I wasn’t kidding! We use it with a chicken or roast beef sandwich 🥪. It’s not something you’ll find at your local deli but I’m telling you, the flavors are incredible! We also use it on burgers. Wow, that’s quite yummy!
 
As unorthodox as this recipe is in our Western culture 🌎, the use of this Middle East Muhammara is very versatile. According to David, this is superior to hummus although I disagree as I enjoy either of them. With a mix of sweetness and a slight spiciness from the Aleppo peppers and hot paprika, this is definitely a great recipe to share with your friends…
Bon Appétit!🍽
 
Check out these other Middle East inspired recipes…😀
– Middle East Labneh
– Easy Falafel
– Shish Tawook
– Tabbouleh
– Pomegranate Molasses
– Shakshouka
– Pilau Rice
and for even more appetizer recipes 🍢, click on this link… Recipe Category • Appetizers
 

 
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Middle East Muhammara

This recipe is very versatile! It can be used as a dip with bread, a spread or along with kebabs and other grilled meats!

5 from 3 votes

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Servings 2 cups

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Passive Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Ingredients

  

1x2x3x

• 1 cup walnuts, toasted and divided (keep 1/2 tbsp. chopped nuts for garnish)
• 1 1/2 cups roasted red peppers, roughly chopped tips & tricks
• 1/2 cup breadcrumbs
• 1/3 cup extra virgin olive oil, plus more to drizzle if desired tips & tricks
• 2 large cloves garlic, pressed
• 1 tbsp. tomato paste tips & tricks
• 1 tbsp. freshly squeezed lemon juice tips & tricks
• 1 tbsp. pomegranate molasses see Recipe
• 1 tsp. ground cumin
• 1 tsp. hot paprika (substitute smoked paprika)
• 1 tsp. aleppo peppers
• 1/2 tsp. ground Himalayan pink salt, or more to taste
• 1 tsp. fresh chopped parsley, for garnish tips & tricks

Directions

 

• In a medium skillet over medium heat, add walnuts and sauté until they become more fragrant, about 4-5 minutes, tossing often.
• Remove from the heat and add to the bowl of a food processor.
• Add roasted red peppers, breadcrumbs, oil, garlic, tomato paste, lemon juice, pomegranate molasses, cumin, paprika, aleppo pepper, and salt. Process until blended but not completely smooth, keeping the mixture slightly coarse, about 1 minute. Halfway through, clean the sides of the bowl.
• Taste and adjust if necessary.
• Transfer the muhammara to a serving dish, cover with plastic wrap and transfer to the refrigerator for 1 hour to allow the flavors to blend together.
• When ready to serve, sprinkle on ½ tbsp. chopped walnuts, fresh parsley and drizzle about ½ tbsp. of oil if desired.

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