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Muhammara

Muhammara, a popular Middle Eastern purée made from roasted red peppers, toasted walnuts, and pomegranate syrup, makes a nice alternative to hummus. If pomegranate syrup is unavailable, reduced pomegranate juice may be substituted. Simply simmer 2 cups pomegranate juice uncovered in a small saucepan over low heat until it is reduced to 1/4 cup.

Ingredients: 

Ingredients: 

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2 cups walnuts (6 oz.)
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3 large red bell peppers (1 ½ lb.)
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4 Tbs. olive oil, divided
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4 cloves garlic, sliced
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2 tsp. salt
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2 Tbs. pomegranate syrup

Instructions: 

  1. Preheat oven to 375°F. Spread walnuts on baking sheet, and toast 10 to 12 minutes, or until light brown and fragrant. Cool.
  2. Meanwhile, place bell peppers on separate baking sheet in oven. Roast peppers 1 hour, or until skins are black all over, turning occasionally. Transfer peppers to bowl, and cover with plate to steam 15 minutes. Cool peppers on plate, then rub off blackened skins and remove seeds.
  3. Heat 2 Tbs. olive oil in small skillet over medium heat; add garlic, and sauté 1 minute. Remove from heat, and allow garlic and oil to cool.
  4. Purée bell peppers, walnuts, garlic, remaining olive oil, salt, and pomegranate syrup in food processor until smooth. Season with salt and pepper. Transfer to small serving bowl.

Nutrition Information: 

Calories: 
320
Protein: 
5 g
Total Fat: 
28 g
Saturated Fat: 
3 g
Carbohydrates: 
17 g
Cholesterol: 
0 mg
Sodium: 
780 mg
Fiber: 
4 g
Sugar: 
11 g
Yield: 
Serves 6

Comments on this Recipe

This is now one of my all-time favorite recipes which is not only a healthy treat for me to have in the fridge, but will be my go-to dish when I'm invited to a party. Thank you!!!

My friends Ali and Shawn made Muhammara for their Aids Ride Fund Raiser and it was delicious. I learned to make this dish in the Middle East when I lived there. It uses Cayenne red pepper that really blasts off your cranium, equally delicious but different. I hope to make a huge quantity of Muhammara for my son's wedding-rehearsal-dinner this August for part of the Middle Eastern meal using the VT recipe. Outstanding!!

This was alright, just different. A little work, but not too bad. The pomegranate juice reduces to syrup easily.