Easy Muhammara Recipe is simply an irresistible dip whose real star ingredient is the superfood fruit, the pomegranate. It has a smoky flavor from the roasted red peppers and has a salty, sweet, and spicy taste from the walnuts, sesame seeds, and chili flakes. You will absolutely love its deeply layered flavors drizzled with olive oil and served with piles of crackers or pita chips!
There are a sizeable number of popular dips and sauces that come from the Levant, and all of them are delectable. While hummus and Baba Ganoush remain perennial favorites, I think my all-time favorite is the muhammara or m’hammara. This is because it has the most dazzling array of distinct ingredients, which when proportionately blended, provide the perfect balance of health, spice, and sweetness.
What is Aleppo pepper?
The principal ingredient in this simple Muhammara recipe is the famed Aleppo pepper. While ostensibly associated with the city of Aleppo in Syria, the main source of this condiment is presently Turkey. What makes the Aleppo pepper quite unique is the slightly salty aftertone of lemon accompanied by a cumin undertone. Being a fan of various chilis, the Aleppo pepper is unique. It reminds me of great sundried tomatoes but with a slight kick. I say slightly because the Aleppo chilis, which are also known as the Halaby pepper, have a moderate Scoville rating (between 5,000 – 10,000 SHU).
I can tell you that I have searched high and low for fresh Aleppo peppers here in the Pacific Northwest and have had to settle for the crushed flakes. If you roast these you will find that it adds a depth of flavor because, despite the sundried nature of this spice, the chili itself is quite oily. Add olive oil to this and wow! The flavor is unlike anything that I have yet to taste. But that’s not all that makes the Muhammara addictive. Its other principal ingredients are pomegranate and walnuts.
Health benefits of ingredients in this Easy Muhammara recipe:
Pomegranates tend to be underrated as a fruit but believe me, they are a chockful of wonderful nutrients. In addition to being a wonderful source of B complex vitamins (B1, B3, B5, and B6), they also contain vitamin C3 and are rich in antioxidants. The richness of the antioxidants can help regulate blood sugar levels, and it has both a low glycemic index and glycemic load meaning it does not cause spikes in blood sugar. The other major ingredient is the humble walnut.
Walnuts possess antioxidative properties and healthy fats like omega-3s as well as polyphenols. Together, these nuts can help reduce heart disease, type 2 diabetes, and inflammation. As I said, the Muhammara is one of those dips that have both a unique flavor profile and a ridiculous concentration of goodness.
Frequently Asked Questions:
- How do you make the pomegranate molasses at home?
While we are all used to using pomegranate as an accompaniment or even as a garnish, Muhammara is one of those unique recipes that showcase the versatility of this fruit. I made my molasses fresh. Admittedly, while you can purée your way to a fine liquid, the molasses cooking process can be best described as delicate. This is primarily because if one overcooks the molasses, it tends to become very viscous and frankly unusable while adding a burned overtone. So, cook on low heat and simmer at the end.
2. What can I substitute for the Aleppo pepper?
You can substitute the Aleppo pepper with either cayenne powder or chili flakes.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Pepper: I have used red bell peppers; feel free to use long red peppers.
- Aromatic: garlic roasted
- Seeds: brown hulled sesame seeds; most chefs add breadcrumbs, but I like to spruce up any dish with healthy alternatives. Sesame seeds are not only a healthy addition but they also contribute to a wonderful texture. Sesame is a common ingredient in Middle Eastern cooking. You could substitute it with tahini.
- Nut: walnuts are traditionally used in this Easy Muhammara recipe; you could choose to add roasted blanched almonds or cashews.
- Oil: extra virgin olive oil or walnut oil
- Spices: chili flakes (see blog post above on Aleppo peppers), cumin powder
- Lemon: lemon or lime juice
How to make this Easy Muhammara using my recipe:
- How to make the pomegranate molasses:
- Prepare the ingredients.
- Use a blender or juicer to extract the juice of the pomegranate arils. Strain and pour the juice into a small saucepot. Gently heat the pot and cook on low heat. Keep stirring the juice and simmer it.
- Once the juice has reduced to a syrupy consistency, turn off the heat and add the lemon juice. This would take around 3-4 minutes. Optionally, add half a teaspoon of sugar before you turn off the heat. It should have reduced to around 1-2 tablespoons of molasses. Keep aside.
2. How to make the Muhammara:
- Prepare the ingredients. Roast the walnuts on a baking sheet at 400 degrees F for 5-6 minutes in the oven or in a pan for 3 minutes. Toast the sesame seeds in a small pan until fragrant for 2-3 minutes.
- Cut the peppers into quarters and remove the seeds and the core. Place them with the skin facing up on a baking tray. Drizzle a tablespoon of olive oil and air fry or bake/broil at 425 degrees F for 12-14 minutes until the skin is charred. Remove from the oven and cool them. Peel the skin or the top thin membrane with the charred parts. Keep aside.
- Place the ingredients and add a tablespoon or two of the pomegranate molasses in a food processor or mixer/grinder.
- Grind the ingredients for 5-7 minutes to an almost smooth texture.
- Serve with pita chips or crackers and garnish with pomegranate arils, olive oil and dill.
Tips:
- Please ensure that the peppers are roasted well and charred – the peppers must be soft and the skin easy to peel off. This will help with grinding them easily.
- Place the roasted peppers in a bowl or cover the tray with another tray for 5-10 minutes. This will help get the skins off the peppers quite easily.
- If you are unsure of how well your food processor can grind the ingredients for this easy Muhammara recipe, it is always better to grind the dry ingredients such as nuts and seeds first and then add the other ingredients. If you choose to grind them all together, just be patient as it will take a few minutes to grind them to an almost smooth mixture. Add a tablespoon or two of olive oil to grind it well.
- Roasting the walnuts and the sesame seeds helps accentuate the taste and makes it easier to grind them fast.
- Please monitor the pomegranate molasses by cooking it on low heat and stirring it continuously. The pomegranate juice can thicken quickly and even get burned, at which point it becomes useless. What you should be looking for is a syrupy consistency and not too thick.
- I used homegrown pomegranates which are naturally very sweet, so I just added a pinch of sugar. If the arils that you are using are too tart, feel free to add up to a teaspoon of sugar. Add the sugar a minute before turning off the heat and add the lemon juice after you turn off the heat.
Serving suggestion:
I like serving this simple Muhammara with crackers or pita chips. I have garnished it with pomegranate arils, and dill and drizzled some olive oil on top. Sometimes, especially for small gatherings, I serve them in small cups with a couple of pita chips on top for individual servings. It tastes good with Khobz bread as well.
Storage:
This Easy Muhammara recipe’s ingredients will help keep the dish tasting fresh when refrigerated for a week. This dip can be frozen for three months in airtight containers.
Other dips that you will love:
Easy Muhammara Recipe
Equipment
- Food processor, oven
Ingredients
For the pomegranate molasses:
- 1 cup pomegranate aril
- 1 tsp lemon juice
- a pinch caster sugar
For the muhammara:
- 3 red pepper deseeded, core removed
- 2 garlic
- 1 cup walnut
- ½ cup brown sesame seeds
- 1½ tsp chili flakes
- 1 tsp ground cumin
- 1 tsp pink salt
- 3 tbsp olive oil extra virgin
- 1 tsp lemon juice
Instructions
How to make the pomegranate molasses:
- Prepare the ingredients.
- Use a blender or juicer to extract the juice of the pomegranate arils. Pour the strained juice into a small saucepot. Gently heat the pot and cook on low heat and then simmer it. Keep stirring the juice.
- Once the juice has reduced to a syrupy consistency, turn off the heat and add the lemon juice. This would take around 2-4 minutes. Optionally, add half a teaspoon of sugar before turning off the heat. It should have reduced to around 1-2 tablespoons molasses. Keep aside.
How to make the Muhammara:
- Prepare the ingredients. Roast the walnuts on a baking sheet at 400 degrees F for 3-6 minutes in the oven or in a pan for 3 minutes. Toast the sesame seeds in a small pan until fragrant for 2-3 minutes.
- Cut the peppers into quarters and remove the seeds and the core. Place them with the skin facing up on a baking tray. Drizzle a tablespoon of olive oil and air fry or bake/broil at 425 degrees F for 12-14 minutes until the skin is charred. Remove from the oven and cool them. Remove the skin or the top thin membrane with the charred parts. Keep aside.
- Place the ingredients and add a tablespoon or two of the pomegranate molasses in a food processor or mixer/grinder.
- Grind the ingredients for 5-7 minutes to an almost smooth texture.
- Serve with pita chips or crackers and garnish with pomegranate arils, olive oil and dill.
Notes
- I have used sweet homegrown pomegranate to make the pomegranate molasses which is why I added only a pinch of sugar to taste. Adjust the amount of sugar depending on the taste of the fruit.
Nutrition
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