Middle Eastern dip Muhammara is far less known than hummus. But to me, it’s more tasty, healthy, and visually pleasing. It’s very easy to make — roast pepper, blitz everything, and garnish. Serve it with soft flatbread or anything you like to eat with it, like pasta.
A Healthier Choice
I find that Middle Eastern food is generally healthier than western food. Healthier in a sense that it contains less fat. The main ingredient in Muhammara is roasted red pepper, plus walnut, herbs, pomegranate seeds, and a gentle drizzle of extra virgin olive oil — all prove itself how nice to the body. Compare to mayo, or cream-based sauce like alfredo and bechamel, which can easily be a burden to your body and make you feel heavy.
Side Note: How to Cut Pomegranate
Well, I obviously didn’t use my brain and cut half opened a pomegranate, an absolutely wrong way. Seeds are broken and it was a mess to take them out! The recommended way is to cut open the top, then slice cut along the sections, crack open and tap out the seeds.
Watch this video for a quick learn.
Any Red Pepper is Fine
In the book I referred, ‘Imad’s Syrian Kitchen‘, mentions using pointed Romano red pepper as it usually has more intense and sweet flavour. I like roasted pepper so I use both often. It really depends on the produce season and quality, in which I sometimes find bell pepper is sweeter and tastier than pointed one. I guess quality over variety here, and just try with any pepper you have on hand.
Muhammara as Pasta Sauce
If there is leftover Muhammara, try it as pasta sauce instead of bread dip. Use it like you do with pesto, but I like it hot and it won’t discolour. Drizzle over extra virgin olive oil and toss with the pasta of your choice.
Muhammara Recipe
A Middle Eastern sauce/dip that I can eat again and again. Simply roast some red peppers and walnuts, blitz with seasoning and spice, and there you go!
Ingredients
Serves 4-5 as a dip or pasta sauce
- 2-3 red bell peppers (approx. 800 g)
- 40 g walnuts
- 1 garlic clove
- 2 tbsp red pepper paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp salt
- breadcrumbs or more walnuts (optional)
- To serve:
- pomegranate seeds
- diced onion
- chopped parsley (and dill too!)
- extra virgin olive oil
How to Make
- Preheat oven to 220ºC. Halve the red peppers and remove the seeds. Cut side up, roast the peppers for 30-40 minutes, or until the skin wrinkled and a bit charred, then take them out.
- Turn down the oven to 180ºC, slightly roast the walnuts for 5 minutes, then let it cool down a bit.
- Blitz everything (except [to serve] ingredients) in a blender until chunky but not smooth. Add breadcrumbs or more walnuts for a thicker consistency if desired.
- Before serving, drizzle in extra virgin olive oil; scatter pomegranate seeds, onions and herbs on top.
