Introduction
Muhammara, a classic Middle Eastern dip, gets a delightful smoky twist in this grilled version. Traditionally prepared by roasting red peppers in the oven, this recipe takes it a step further by charring the peppers on the grill. The result is a rich and smoky dip with a harmonious blend of roasted peppers, walnuts, and spices. Whether served as an appetizer, spread on sandwiches, or used as a dip for veggies and bread, grilled Muhammara is sure to impress with its bold flavors and irresistible smokiness.
Preparation Time
15 minutes Grilling Time: 20-25 minutes Total Time: 40 minutes Serves: 4-6
Ingredients
- 4 red bell peppers
- 1 cup walnuts, toasted
- 1/2 cup bread crumbs
- 2 tablespoons lemon juice
- 2 tablespoons pomegranate molasses
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- 3 tablespoons extra-virgin olive oil
- Salt to taste
- Chopped fresh parsley or mint, for garnish
- Extra olive oil and crushed red pepper flakes, for drizzling (optional)
For Serving
- Pita bread or pita chips
- Assorted vegetables (carrots, cucumbers, bell peppers) for dipping
Instructions
- Preheat your grill to medium-high heat.
- Place the red bell peppers directly on the grill grates and grill for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
- Once the peppers are well-charred, remove them from the grill and place them in a bowl. Cover the bowl with plastic wrap or place the peppers in a sealed plastic bag. This will create steam and help loosen the skin, making it easier to remove.
- Let the peppers sit for about 10 minutes, allowing them to steam and cool down.
- After the peppers have cooled, peel off the charred skin, remove the seeds and stems, and roughly chop the flesh.
- In a food processor, combine the grilled and chopped peppers, toasted walnuts, bread crumbs, lemon juice, pomegranate molasses, minced garlic, ground cumin, ground paprika, cayenne pepper, extra-virgin olive oil, and salt. Blend until the ingredients are well combined and the mixture has a smooth and creamy consistency.
- Transfer the Muhammara to a serving dish.
- Drizzle the Muhammara with a little extra olive oil and sprinkle with chopped fresh parsley or mint for garnish. For added heat, you can also sprinkle some crushed red pepper flakes on top.
- Serve the grilled Muhammara with warm pita bread or pita chips alongside a platter of assorted vegetables for dipping.
- Enjoy the smoky, nutty, and tangy flavors of this grilled Muhammara, savoring every bite with the warm pita bread or crunchy vegetables.
Conclusion
Grilled Muhammara takes the traditional dip to new heights with its smoky undertones and robust flavors. The combination of charred red peppers, toasted walnuts, and aromatic spices creates a dip that is both rich and satisfying. Whether enjoyed as a spread or dip, this grilled Muhammara is guaranteed to be a hit at your next gathering or as a snack. Fire up the grill and savor the delectable smokiness