Easy Classic Muhammara

Fill your foods with the essence of spice. It’s simple! Just take this classic Mediterranean dip, which originates from Syria and is traditionally served in Palestinian and Lebanese cuisine. The rich color and flavors of this Easy Classic Muhammara come from roasted red pepper, walnuts, spices, and pomegranate molasses–a pomegranate juice concentrate featured in many Middle Eastern dishes. I’ve had a chance to enjoy traditional Muhammara in my travels in the Mediterranean and Middle East, and learned how to make it during my work as a nutrition consultant for the nonprofit traditional food organization, Oldways. Every time I serve this muhammara recipe, I get so many compliments and inquiries on how to make it. You can find muhammara dip in well stocked Mediterranean stores and restaurants, but it’s also really easy to make it at home from scratch.

Packed with nutrition–plant protein, healthy fats, vitamins, minerals, fiber, and phytochemicals–this Mediterranean dip is a wonderful addition to your appetizer lineup. Once you have a batch whipped up, it lasts several days in the fridge. Serve it with whole wheat pita and vegetables as a dip, or as a spread in sandwiches and wraps. And this recipe offers a naturally vegan and gluten free Muhammara option, too. 

While I thoroughly enjoy foods from this region, I am not a true cultural expert in these cuisines; I suggest you check out the work of Rahaf Al Bochi, RDN, who is an expert in Mediterranean and Middle Eastern foodways.

Easy Classic Muhammara

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(5 votes, average: 5.00 out of 5)
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5 from 5 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 9 minutes
• Yield: 10 servings 1x
• Diet: Vegan

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Description

This vegan, gluten free Easy Classic Muhammara Dip is based on the delicious cultural foodways of the Mediterranean and Middle East.

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Ingredients

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• 1 (12-ounce; or 340 gram) jar roasted red peppers, drained (2 tablespoons liquid reserved) 
• 2 tablespoons tomato paste 
• 1 tablespoon lemon juice 
• 1 ½ tablespoons extra virgin olive oil 
• 2 tablespoons pomegranate molasses*
• 1 cup (116 grams) chopped toasted walnuts 
• ½ cup (34 grams) whole grain breadcrumbs 
• 1 teaspoon crushed red pepper, or more to taste 
• 1 teaspoon cumin 
• ½ teaspoon allspice 
• 2 tablespoons chopped parsley 

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Instructions

1. Place the roasted red peppers, reserved liquid, tomato paste, lemon juice, olive oil, pomegranate molasses, walnuts, breadcrumbs, crushed red pepper, cumin, and allspice in a blender. Process until smooth, scraping down the sides as needed. 
2. Pour the blender contents into a serving dish and sprinkle with the parsley.  
3. Serve with pita chips, fresh vegetables, or bread as a spread or dip.  
4. Makes 10 servings (¼ cup each). 

Notes

*Look for pomegranate molasses–essentially boiled-down pomegranate juice–in specialty food stores, Middle Eastern markets, or online. If you can’t find it, substitute half maple syrup and half balsamic vinegar (although flavor will be different). 

Store leftovers in an airtight container in the fridge for up to 1 week.  

• Prep Time: 9 minutes
• Category: Dips
• Cuisine: Mediterranean, Middle Eastern

Nutrition

• Serving Size: 1 serving
• Calories: 128
• Sugar: 3 g
• Sodium: 167 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 2 g

For other dips and appetizers, check out the following:

Creamy Pumpkin Hummus
Avocado Corn Salsa
Sun-Dried Tomatoes Cashew Cheese
Zucchini Pate
Cranberry Relish with Walnuts
Creamy Artichoke White Bean Dip