Trupti Patel
I’m Trupti Patel, a passionate home cook and culinary explorer dedicated to sharing delicious, accessible recipes and kitchen tips.
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Hey there! So you’re into Muhammara dip, hah? Let me tell you, this Middle Eastern creativity is like a flavor explosion in your mouth!
Picture this: you’ve got this awesome mix of walnuts and roasted red peppers, all blended up into this killer dip. It started in Syria, but now it’s taking over the world, and for good reason!
I’m telling you, once you try this stuff, you’ll be hooked. It’s got everything – savory, sweet, a hint of smokiness, and just enough kick to wake up your taste buds. Seriously, it’s my go-to for jazzing up a plain old piece of toast.
The favorite part? It’s super easy to try at home. Grab some pita or any crispy bread, and you’re in business. Or hey, slap it on a sandwich and take your lunch game to the next level.
I love making this Muhammara dip in the summer. It’s the perfect way to kick off a meal or impress your friends at a cookout.
Now, here’s the secret to making it pop: a splash of lemon juice and some pomegranate molasses. Trust me, it adds this amazing tangy-sweet vibe that’ll have you returning for more.
What ingredients you’ll need in this recipe?
| Rosted Red Peppers | I usually roast my own red peppers but you can use jarred ones and save your time & energy on better things |
|---|---|
| Walnuts | To make this spread rich and nutty |
| Olive oil | To make your spread spreadable, help other ingredients mix well |
| Bread crumbs | To give muhammara a rustic finish, to also thicken the dip |
| Garlic | For the savory punch |
| Lemon juice | To give freshness and refreshment to the dip |
| Cumin | It will give an aromatic and earthy flavour to the recipe |
What you can eat muhammara dip with?
This dip gives so much earthy vibe. It hit kind of differently when mixed with walnuts and pomegranate molasses. You can have the dip with roasted veggies like carrots, cucumbers, or radishes or you can have it on warm pita bread, or crackers.
Sandwiches are also a great option to have muhammara. Just give it a try!
Instructions
- How to roast red peppers - coating them with oil, then place them on the stove, and cook until it is ready to break the skin and other option is preheat you oven to 450 degrees F and place whole red peppers on the baking sheet. Fully roasting will take approx 20-25 Min. Set it aside for about 10 minutes. Peel the skin and remove the seeds.
- Gather all your ingredients into clean blender
- Add breadcrumbs, cumin, garlic, walnuts, olive oil, and lemon juice and combine them
- Now add roasted peppers to the mix. The texture should be a little bit thick.
- You can taste and adjust it by adding some acidity.
- For the garnish, you can add many things, but I chose coriander and black seeds.
Why I love this recipe:
- It is so simple and easy to make. One single bite has so much taste. it is Smoky, Spicy, subtly sweet, delicious, and earthy at the same time.
How to store this Muhammara dip :
- You can store this dip in an airtight container for about a week in the refrigerator.
