Tangy Muhammara with Fresh Pomegranate Dip (Print Version)

Savor a vibrant Muhammara with Fresh Pomegranate. This tangy, smoky dip is easy to make and perfect for sharing. My kitchen secret for a flavorful spread!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 5 Minutes minutes
Total Time: 20 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Middle Eastern
Dietary: Vegetarian, Vegan, Dairy-Free

# Ingredients:

→ Base Ingredients

01 - 2 (12-ounce) jars roasted red peppers, thoroughly drained and patted dry
02 - 1 cup walnuts, lightly toasted
03 - 1/2 cup fresh breadcrumbs (from day-old bread, or panko)

→ Flavor Boosters

04 - 3 tablespoons pomegranate molasses
05 - 1/4 cup extra virgin olive oil, plus more for drizzling
06 - 1-2 cloves garlic, minced
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon Aleppo pepper flakes (or less, to taste, if using standard red pepper flakes)
09 - 1/2 teaspoon salt, or to taste

→ Fresh Accents & Finishing Touches

10 - 1/2 cup fresh pomegranate seeds
11 - 2 tablespoons chopped fresh parsley (optional, for garnish)

→ For Serving

12 - Warm pita bread
13 - Crusty bread
14 - Fresh vegetable sticks (cucumber, carrots)

# Instructions:

01 - First things first, those roasted red peppers need to be seriously drained. I usually dump them in a colander and let them sit for a good 15-20 minutes, pressing gently to squeeze out any excess liquid. Trust me on this; a watery Muhammara is a sad Muhammara! I once skipped this step in my haste, and the dip was just too thin, not that lovely, scoopable consistency we're aiming for. Pat them dry with a paper towel too, just to be sure. This is a critical step for perfect texture.
02 - Next, get your walnuts lightly toasted. I just toss them in a dry skillet over medium heat for about 5 minutes, stirring constantly. You'll smell that lovely nutty aroma when they're ready. Be super careful here; they can go from perfectly toasted to burnt in literally seconds! I’ve had my kitchen smell of burnt nuts more times than I care to admit, and it's not a pleasant memory. This step really brings out their flavor, giving our Muhammara with Fresh Pomegranate extra depth.
03 - Now for the food processor! Add the drained red peppers, toasted walnuts, and garlic cloves. Pulse, pulse, pulse. Don't just hold the button down; we're not making baby food yet. You want a coarse mixture, some texture is definitely a good thing here. I find pulsing in short bursts helps me control the consistency better and avoids over-processing right from the start. You'll see it start to come together, a beautiful red-orange hue taking shape.
04 - Time to add the breadcrumbs, cumin, and Aleppo pepper to the processor. Give it a few more pulses to combine. Then, with the processor running, slowly drizzle in the pomegranate molasses and olive oil. Let it blend until it reaches your desired consistency—smooth but still with a little character. I love it when it's just shy of completely smooth, a rustic feel. This is where the magic happens, transforming simple ingredients into our amazing Muhammara with Fresh Pomegranate!
05 - This is arguably the most important step! Stop the processor, grab a spoon, and taste it. Does it need more salt? A little more tang from the pomegranate molasses? Maybe a tiny pinch more Aleppo for a kick? I always taste it on a little piece of pita or a cracker to get the full effect. This is your chance to really make it *yours*. Don't be shy; adjust until it sings! I’ve learned that a good cook always tastes throughout the process, even if it means a few extra dirty spoons.
06 - Spoon your gorgeous Muhammara with Fresh Pomegranate into a serving bowl. Drizzle a little extra good quality olive oil over the top—it adds a lovely sheen and another layer of flavor. Then, generously scatter those beautiful, ruby-red fresh pomegranate seeds over everything. If you're feeling fancy, a sprinkle of chopped fresh parsley adds a vibrant green contrast. It’s ready! The colors alone are just stunning, and the smell is incredible.

# Notes:

01 - Always drain your roasted peppers really, really well; a watery dip is a sad dip, trust me!
02 - This Muhammara actually tastes even better the next day after the flavors have had a chance to mingle and deepen in the fridge.
03 - If you're out of pomegranate molasses, a mix of lemon juice and a tiny bit of brown sugar can work in a pinch, but honestly, get the molasses for that authentic tang.
04 - For that 'wow' factor, drizzle a little extra good olive oil and scatter those ruby-red pomegranate seeds right before serving – it's all about the presentation!

# Equipment Needed:

01 - Food processor
02 - large skillet

# Nutrition (Per Serving):

Calories: 280
Total Fat: 23g
Total Carbohydrate: 16g
Protein: 4g

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