(Cooking Time: 30 minutes \ Preparation Time: 10 minutes\ Servings: 1-2)
Muhammara is a spicy dip made of bell pepper and walnuts, enriched with spices and pomegranate molasses. This high potassium dip was originally from the Syrian city of Aleppo. This dip is super easy to make, vegan, low-carb, and insanely tasty!
- Amount per Serving
- Calories 90g
- Fats: 7.3g
- Cholesterol: 0.0mg
- Total Carbohydrate 6g
- Protein: 1.3g
- 2 red peppers
- 1 tablespoon Aleppo pepper flakes
- 1 ½ cups of whole walnuts
- 1 cup of breadcrumbs
- 2 tbsp of pomegranate molasses
- 2 cloves garlic
- 2 tbsp of lemon juice
- 1/2 teaspoon ground cumin
- 4 tbsp of olive oil
- 1 teaspoon of salt
Note: if you don’t have pomegranate molasses, do without, it will still be delicious.
- Peel the garlic cloves. Cut the peppers in half, and remove the seeds and the white parts.
- Put a sheet of baking paper on a baking sheet and put the peppers on the baking sheet, skin side up, and bake for 20 to 30 minutes.
- Once the peppers are cooked, put them in a plastic bag, close the bag and let cool.
- Remove the skin from the peppers. Put the peppers in the bowl of your blender, add the nuts, and blend until smooth. Add all the other ingredients except the olive oil: Aleppo pepper, breadcrumbs, pomegranate molasses, garlic, lemon juice, cumin and salt. Mix very well; then pour in the olive oil and blend on low speed until completely incorporated into the mixture
- It is traditional to serve the Muhammara in a small bowl, at room temperature, accompanied by fresh pomegranate aryls for garnish.
- Serve and enjoy your dish!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.