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Muhammara
Syrian roasted red pepper and walnut dip with pomegranate molasses and cumin — complex and deeply satisfying.
Total time
35 min
Prep
20 min
Cook
15 min
Difficulty
easy
Cuisine
Mediterranean
vegetarianvegangluten-free
Ingredients
4red peppers, roasted and peeled
100gwalnuts, toasted
2 tbsppomegranate molasses
2 clovesgarlic
1 tspground cumin
1 tspchilli flakes
3 tbspolive oil
1 tbsplemon juice
1 tspsalt
Instructions
1
Roast peppers directly over flame or under grill until completely charred.
2
Steam in a bag 15 minutes, peel and discard seeds.
3
Blend peppers with walnuts, garlic, cumin and chilli.
4
Add pomegranate molasses, lemon juice and olive oil.
5
Blend until smooth but slightly textured.
6
Season generously with salt.
7
Spread on a plate, drizzle with olive oil.
8
Serve with warm pita and crudites.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
317
Protein
5.3g
Fat
27.1g
Carbs
16.7g
Fiber
4.5g
Sodium
485mg
Reviews
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★★★★★
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