Muhammara is a sweet, earthy, robust dip that will forever change the way you see red peppers. Typically made with toasted walnuts as a base, this version uses sunflower seeds with equal success making it allergen-friendly and cheaper to make. Feel free to use walnuts if that’s what you eat and have on hand.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8-10 servings
- Cuisine: Middle Eastern
- 1 cup toasted sunflower seeds
- ¼ cup breadcrumbs (whole wheat, gluten-free, whatever you prefer)
- ½ lb (8 oz) jarred roasted red peppers (about 2 large peppers)
- 1 large clove garlic, crushed
- 1 Tbsp tomato paste
- 2 Tbsp pomegranate molasses, plus more for drizzling if desired
- 1 Tbsp red wine vinegar
- ¾ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp sea salt, plus more to taste as needed
- Freshly ground pepper, to taste
- 4 Tbsp extra-virgin olive oil
- 2 Tbsp water, or more or less as needed
- Place the sunflower seeds and breadcrumbs in a high-speed blender or bowl of a food processor and process until the they’re finely ground.
- Add in the roasted red peppers, garlic, tomato paste, pomegranate molasses, red wine vinegar, cumin, smoked paprika, salt, and pepper and process until smooth. With the motor running, slowly pour in the olive oil until it’s incorporated. If the mixture is too thick, add water a tablespoon at a time.
- Taste and adjust seasoning.
- Cover and refrigerate until ready to eat. Just before serving, sprinkle with olive oil, pomegranate molasses, parsley, and pomegranate seeds, if using.
Muhammara will keep in a sealed container in the fridge for a week.
Feel free to garnish with olive oil, freshly chopped parsley, pomegranate molasses, and (when in season) pomegranate seeds.
Use it as a dip, sandwich spread, or accent to your favourite Middle Eastern-inspired bowl. It’s easy to make and allergen-friendly, so you’ll find yourself making it again and again.
Keywords: Muhammara, roasted red peppers, nut-free, sunflower seeds, dip, spread