Muhammara Dip With Crudités Recipe
A vibrant and flavorful roasted red pepper dip, Muhammara is a Middle Eastern staple that combines toasted walnuts, homemade bread crumbs, and tangy pomegranate molasses for a unique sweet-and-sour flavor. Perfect for serving as an appetizer with fresh crudités, this easy-to-make dip is ready in just 30 minutes and adds a deliciously smoky, nutty, and slightly tangy punch to any mezze platter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 cups 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Dip Ingredients
- 1/2 loaf day-old country bread, torn or cut into 1-inch pieces
- 1 cup raw walnuts
- 1 (12-oz.) jar roasted red peppers, strained
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon pomegranate molasses
- 1 teaspoon fresh lemon juice
- 1 teaspoon sumac
- Kosher salt, to taste
For Serving
- Pomegranate seeds
- Mixed fresh vegetables (crudités) such as watermelon radishes, blanched snap peas, fennel, or green beans
- Toasted bread slices or pita
Instructions
- Toast the Bread: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Spread the torn bread pieces on a baking sheet and place on the bottom rack. Bake for 10 to 12 minutes until the bread is lightly toasted. Allow to cool slightly.
- Toast the Walnuts: Spread the raw walnuts evenly on a parchment-lined baking sheet. Place on the top oven rack and bake, rotating the sheet halfway through, for about 8 minutes until walnuts are fragrant and toasted. Let cool slightly before coarsely chopping.
- Make Bread Crumbs: Transfer the toasted bread to a food processor and pulse until small crumbs form. Set aside 1/2 cup of the bread crumbs for the dip; reserve any leftover crumbs for another use.
- Prepare the Muhammara Dip: Return the 1/2 cup bread crumbs to the food processor. Add the toasted walnuts, strained roasted red peppers, extra-virgin olive oil, pomegranate molasses, fresh lemon juice, and sumac. Pulse until the mixture is smooth and well combined. Season with kosher salt to taste.
- Serve: Transfer the muhammara dip to a serving bowl and top with fresh pomegranate seeds. Serve alongside an assortment of fresh mixed vegetables (crudités) and toasted bread or pita for dipping.
Notes
- Use day-old country bread for the best texture in the bread crumbs; fresh bread may make the dip too soft or gummy.
- Toasting walnuts enhances their flavor and adds a pleasant earthiness to the dip.
- Pomegranate molasses is key for adding tang and vibrancy; it can be found at specialty Middle Eastern or gourmet food stores.
- Sumac adds a smoky, lemony flavor that complements the dip; it can be substituted with a small amount of lemon zest if unavailable.
- Store leftover muhammara in an airtight container in the refrigerator for up to 4-5 days.
- For a smoother texture, pulse longer, but be careful not to over-process into a paste.
Keywords: Muhammara, roasted red pepper dip, Middle Eastern dip, walnut dip, pomegranate molasses, sumac, appetizer, mezze, vegetarian dip, healthy appetizer
Find it online: https://thefoodrecipe.com/muhammara-dip-with-crudites-recipe/
