Muhummara is a classic condiment and dip in Lebanon, Palestine, Syria. In western Turkey it is called acuka. Other spellings are moohummara or muhammara. This spread is fabulous because it’s healthy, (I use a relatively small amount of oil in this version versus traditional versions) and so delicious you’ll want to have made more. The roasted organic red bell peppers lend the sweetness, which is balanced out with a tiny amount of red chilies and the nutty, creaminess of raw walnuts. A little splash of acid from lemon juice, and this dish delivers on complex, rich flavor.
PrintMiddle Eastern Roasted Red Pepper Spread (Muhammara)
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
Muhammara is a flavorful Middle Eastern spread made with roasted red bell peppers, walnuts, and a hint of chili, perfect as a dip or condiment.
Ingredients
- 6 large red bell peppers, membrane, top, and seeds removed, sliced into quarters lengthwise
- 3 teaspoons organic extra virgin olive oil
- ¼ teaspoon sea salt plus a few pinches (or 3/8 teaspoon)
- freshly ground black pepper, 24 to 36 turns of a peppermill (or more)
- 2 to 3 cloves garlic
- 1 ½ inch red Fresno chili
- ¾ cup raw walnuts
- 1 tablespoon lemon juice
- 9 leaves fresh parsley
- 6 teaspoons extra virgin olive oil
- Whole wheat pitas
Instructions
- Preheat oven to 400°F (200°C).
- Coat the red bell pepper slices with 3 teaspoons of olive oil and place them skin side up into a heavy-bottomed roasting pan.
- Place the pan in the oven and roast for 30 minutes.
- Turn the oven to broil and broil the peppers for an additional 5-10 minutes until the skins are charred and blistered.
- Remove the peppers from the oven and let them cool slightly. Peel off the skins and discard them.
- In a food processor, combine the roasted peppers, raw walnuts, lemon juice, red chili flakes, and sea salt. Blend until smooth and creamy.
- Taste and adjust seasoning with additional salt if needed.
- Transfer the muhammara to a serving bowl and drizzle with a little extra olive oil before serving.
Notes
Store muhammara in an airtight container in the refrigerator for up to a week. Serve with pita bread, crackers, or fresh vegetables. For a spicier version, increase the amount of red chili flakes. Toasting the walnuts before blending can add extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 4
- Sodium: 150
- Fat: 10
- Carbohydrates: 8
- Fiber: 3
- Protein: 2
- Cholesterol: 0
