Simple Muhammara Recipe with Jarred Peppers

Big, bold flavor is in easy reach with this muhammara recipe using jarred peppers. Walnuts, lemon, garlic, cumin, and pomegranate molasses blend together with the roasted red peppers for a sweet, smoky, savory dip you'll want to share. Using jarred roasted red peppers is a great way to make this dip whenever the mood strikes!

Muhammara is a red pepper, walnut, and pomegranate molasses dip that originates in Syria but has many regional variations. It's often served as part of a mezze with other spreads and dips, bread, vegetables, and small dishes. A mezze dinner is a great option for families, offering up plenty of variety so that everyone can build a plate with flavors they enjoy.

If you are intrigued by the savory-sweet combination of roasted red peppers and pomegranate molasses, I have two more recipe suggestions for you! This earthy Crispy Halloumi Lentil Salad uses a bright and tangy Pomegranate and Roasted Red Pepper Dressing to bring bright flavor to lentils, cauliflower, and halloumi cheese.

Ingredients

I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

• Walnuts - Use walnut halves or pieces for this recipe. You'll be blending things up either way, so no need to use the fancier whole pieces. Measuring the walnuts by weight (60 grams) will give you better control over the recipe, as smaller pieces will make a heavier ½-cup than walnut halves.
• Garlic - Two cloves of fresh garlic give the dip a sharp contrast to the sweet and sour flavors.
• Lemon - Use fresh lemon to yield about two tablespoons of lemon juice.
• Jarred Roasted Red Peppers - Roasted red peppers are easy to find at supermarkets and make this muhammara recipe so easy. Many are labeled with their net weight and their drained weight. Drain the jarred peppers and use about 1 cup of pepper pieces or about 125g of drained peppers.
• Pomegranate Molasses - See the section below for more on pomegranate molasses, but this ingredient can be found in the International foods section at larger supermarkets or a specialty Indian or Asian markets as well.
• Plain Breadcrumbs - Use panko breadcrumbs or standard ones, but avoid any seasoned varieties. 
• Cumin - This earthy spice adds a smoky flavor to the dip and shouldn't be skipped!
• Red Pepper Flakes - Adding a bit of spice to your muhammara recipe is easy with crushed red pepper flakes. Use as little or as much of this ingredient as you wish to dial the spice level to your preference. ½ teaspoon gives the muhammara a subtle kick.

Instructions

Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, until they are fragrant. Keep an eye on them, nuts go from toasted to burned in a flash.

Juice a fresh lemon to yield two tablespoons of juice. Peel the garlic cloves and drain the jarred red peppers.

Add the walnuts, lemon juice, garlic, breadcrumbs, roasted red peppers, pomegranate molasses, olive oil, cumin, and red pepper flakes, and salt to the bowl of a food processor.

Blend, stopping to scrape down the sides of the bowl, until the mixture is well combined and uniform in appearance.

The blended dip should be only slightly chunky with a moist and not crumbly texture. Adjust a dip that is too dry by adding a tablespoon of water at a time and re-processing. If your dip seems too wet, add a tablespoon of dry breadcrumbs at a time and re-process.

Transfer the dip to a serving bowl. Enjoy it immediately or cover it with plastic wrap and allow it to chill for 30 minutes or so. The texture will firm up a bit and the flavors will mellow with chilling.

Pomegranate Molasses

Pomegranate molasses is made by reducing pomegranate juice until it has a thick, syrupy texture. The flavor is bright, tangy, and sweet, and it has a dark brownish-red color. Pomegranate molasses is used in many Middle Eastern recipes and it can also be used as a glaze or marinade for chicken or beef. Try it drizzled over yogurt for a sweet treat!

Substitutions and Variations

The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!

• Process to a Smooth Texture - You can keep processing the muhammara to be more of a spread by adding a couple of extra tablespoonfuls of olive oil and letting the processor run for 30 seconds to a minute. This smoother spread is perfect for adding to sandwiches!
• Roast Your Own Peppers - Rinse red bell peppers and either cook them over an open flame on your grill or gas stovetop or set them under the broiler in your oven. Cook them until they are uniformly blackened, turning often with tongs. Place them in a sealed plastic bag to cool and then peel off the blackened skin and remove the stem and seeds.

Equipment

Here are some kitchen tools that help to make the prep of this simple muhammara recipe with jarred peppers a snap:

• Food Processor - Use a food processor with at least a 9-cup capacity to give the ingredients plenty of room and for quick work of making a smooth dip.
• Citrus Reamer - I find pressed glass reamers with a dish to catch the juice and a spout for easy pouring at the thrift store all the time. Alternatively, use a handheld juicer 
• Small Skillet - A small skillet is so useful for toasting the walnuts for the muhammara recipe. A light-colored or stainless steel skillet is helpful for heating the nuts evenly. A small skillet is a great tool for toasting breadcrumbs, frying a single egg, and toasting spices or seeds, too!

Serving Suggestions

Serve this simple muhammara with jarred peppers with a variety of vegetables like celery, carrots, cucumber, and radishes. Add pita triangles, crackers, or slices of baguette. This pretty platter has a bright and tasty dip at its center and is perfect as an appetizer for your dinner party, book club, or backyard barbecue.

Make This Recipe Kid Friendly

"Breads and spreads" has always been a popular dinner option in our house. This muhammara recipe can anchor a meal that includes hummus, edamame and lemon spread, or lentil hummus, too. Add crackers, fruit, veggies, pita bread, and more for a dinner that kids love. Providing a new dip along with some familiar options will take some of the pressure off of trying a new flavor. And, as a bonus, muhammara and the rest of these dips and spreads can be made ahead of time for a low-stress dinner on busy weeknights.

Check out more tips for feeding your whole family and actually enjoying dinner time in this Keeping Peace with Picky Eaters post!

Storage and Make-Ahead Options

Refrigerate your blended muhammara in a bowl covered with plastic wrap. It will thicken up once chilled. You may find that stirring a tablespoon of water or olive oil into the dip improves the texture. The flavor of the dip is much more pronounced when it is served at room temperature. If you are planning on making it ahead of time, take it out of the refrigerator to warm up a bit before serving.

Store prepared dip for up to three days in the refrigerator. Cover your muhammara with plastic wrap or store it in an airtight container.

More Recipes with Red Bell Peppers

Red bell peppers add a bright pop of color plus a sweet and fresh flavor to dishes. Here are some other recipes that used red peppers:

Try It and Share

I hope you try this Simple Muhammara Recipe with Jarred Peppers and enjoy the flavor as much as we do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.