Roasted Muhammara Dip
Appetizers/Dips/Spreads/Jams
What You’ll Need:
For the Roasted Vegetables:
5 red bell peppers, cored, seeded, and quartered
1 white onion, peeled and roughly chopped
2 plum or Roma tomatoes, halved lengthwise, stems removed
1 red chili, stem removed
5 tbsp olive oil, divided
Salt and freshly ground black pepper to taste
For the Muhammara:
1½ tbsp tomato paste
2 tsp cumin seeds
2 tsp coriander seeds
8 garlic cloves, peeled
2 tbsp pomegranate molasses, divided
100 g walnuts, toasted and roughly chopped
100 g pomegranate seeds, plus 1 tbsp for garnish
1 tbsp parsley leaves, roughly chopped for garnish
Features:
Nutrition:
*Nutrition information is a rough estimate.
How You’ll Make It
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Place the bell peppers, onion, tomatoes, and red chili on a baking tray.
- Drizzle with 3 tablespoons of olive oil and season with salt and black pepper. Toss to coat evenly.
- Roast in the preheated oven for 35–40 minutes or until the vegetables are soft and slightly charred.
Step 2: Toast the Spices and Garlic
- While the vegetables are roasting, heat a dry skillet over medium heat.
- Add the cumin seeds, coriander seeds, and garlic cloves. Toast for 2–3 minutes until fragrant. Remove from heat.
Step 3: Blend the Dip
- Transfer the roasted vegetables, toasted spices, and garlic to a food processor.
- Add the tomato paste, 1 tablespoon of pomegranate molasses, and 2 tablespoons of olive oil.
- Blend until smooth but slightly chunky.
- Stir in the walnuts and 100 grams of pomegranate seeds, reserving 1 tablespoon for garnish.
Step 4: Serve
- Spoon the dip into a serving bowl.
- Drizzle with the remaining tablespoon of pomegranate molasses and 1 tablespoon of olive oil.
- Garnish with the reserved pomegranate seeds and parsley leaves.
Serving Suggestions
- Serve with warm pita bread, crackers, or fresh vegetable sticks.
- This dip also pairs beautifully with grilled meats and seafood.
Substituttions
Roasted Muhammara Dip
Ingredients:
For the Roasted Vegetables:
5 red bell peppers, cored, seeded, and quartered
1 white onion, peeled and roughly chopped
2 plum or Roma tomatoes, halved lengthwise, stems removed
1 red chili, stem removed
5 tbsp olive oil, divided
Salt and freshly ground black pepper to taste
For the Muhammara:
1½ tbsp tomato paste
2 tsp cumin seeds
2 tsp coriander seeds
8 garlic cloves, peeled
2 tbsp pomegranate molasses, divided
100 g walnuts, toasted and roughly chopped
100 g pomegranate seeds, plus 1 tbsp for garnish
1 tbsp parsley leaves, roughly chopped for garnish
Features:
Nutrition:
*Nutrition information is a rough estimate.
Instructions:
Step 1: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Place the bell peppers, onion, tomatoes, and red chili on a baking tray.
- Drizzle with 3 tablespoons of olive oil and season with salt and black pepper. Toss to coat evenly.
- Roast in the preheated oven for 35–40 minutes or until the vegetables are soft and slightly charred.
Step 2: Toast the Spices and Garlic
- While the vegetables are roasting, heat a dry skillet over medium heat.
- Add the cumin seeds, coriander seeds, and garlic cloves. Toast for 2–3 minutes until fragrant. Remove from heat.
Step 3: Blend the Dip
- Transfer the roasted vegetables, toasted spices, and garlic to a food processor.
- Add the tomato paste, 1 tablespoon of pomegranate molasses, and 2 tablespoons of olive oil.
- Blend until smooth but slightly chunky.
- Stir in the walnuts and 100 grams of pomegranate seeds, reserving 1 tablespoon for garnish.
Step 4: Serve
- Spoon the dip into a serving bowl.
- Drizzle with the remaining tablespoon of pomegranate molasses and 1 tablespoon of olive oil.
- Garnish with the reserved pomegranate seeds and parsley leaves.
Serving Suggestions
- Serve with warm pita bread, crackers, or fresh vegetable sticks.
- This dip also pairs beautifully with grilled meats and seafood.
