Recipe Time: Muhammara Dip
When it comes to healthy snacking, few dips can compete with the bold flavors and nutritional profile of muhammara. (And… I get a little tired of hummus.)
With a base of walnuts and roasted red peppers, this centuries-old Middle Eastern spread may be your new favorite dip. It also pairs well with many main dishes.
What Makes Muhammara So Special?
Muhammara (moo-hah-mah-rah) is a vibrant, rust-colored dip that originated from Syria. The name means "reddened" in Arabic, referring to the crimson hue of roasted red peppers.
But muhammara not only looks beautiful on the plate, it’s packed with nutrients:
Walnuts: Rich in omega-3 fatty acids, walnuts support cardiovascular health and brain function. Just one serving provides a good portion of your daily healthy fat needs.
Red Peppers: Loaded with vitamin C, vitamin A and antioxidants such as lycopene, roasted red peppers can counter inflammation* and support immune function. (*Peppers belong to a class of plants known as nightshades, which can be troublesome for some people. Wondering if you may be sensitive to nightshades? I can help you.)
Spices: The cumin and red pepper flakes don't just add flavor – they are rich in anti-inflammatory compounds that support digestive health.
My Favorite Muhammara Recipe
Recipe adapted from Olivia's Cuisine
Ingredients
1 C roasted red bell pepper, sliced after roasting
1 C walnuts, lightly toasted
½ C chopped scallions (3 to 4 scallions)
1 tsp. freshly squeezed lemon juice
½ tsp. ground cumin
2 tsp. pomegranate molasses (or maple syrup)
1 tsp. red pepper flakes (preferably Aleppo), or to taste
¼ C extra virgin olive oil
Sea salt to taste
(Optional) chopped fresh parsley or chives, for garnish
Instructions
Heat your oven to 400°F and place 1-2 whole bell peppers (depending on their size) directly on a parchment-lined baking sheet. Roast 25 min. or until blackened on the outside. Remove, then cover with foil to let steam and cool for 10 min. Peel away core, seeds and skin; set aside. (Time crunch? You can use roasted red peppers from a jar.)
To make the muhammara: Combine the peppers, walnuts, scallions, lemon juice, spices, molasses/syrup, olive oil and salt in a bowl or food processor. Pulse until smooth.
Transfer to a bowl and drizzle a bit of olive oil on top. Optional: Garnish with a few chopped walnuts and fresh herbs.
Serving Suggestions
Muhammara is incredibly versatile. As an appetizer, serve it with cucumber slices and other veggies, as well as crackers or pita chips. You can also add a punch of flavor and nutrition to main dishes, using it as a topping for roasted chicken, grilled fish or Buddha bowls.
Meal-Prep Friendly
One of the best things about muhammara is that it tastes even better after the flavors meld and deepen, making it perfect for meal prep. It will keep for up to a week in the fridge.
