Make Ahead

Muhammara Dip

Photo by Chef Reza Setayesh | Plant Loving Humans
Author Notes

With the popularity of hummus lately, we sure have become a dip-loving people in this country. As much as I enjoy eating and making different flavors of humus, none can even compare with the deliciousness of muhammara dip, in my opinion. With just a few extra steps, this dip can be a star of any meal. Over the years this recipe was the most requested recipe at my first restaurant, Rezaz, which I opened in 2001. I hope you enjoy making and eating this recipe with family and friends. —Chef Reza Setayesh | Plant Loving Humans

  • Prep time 20 minutes
  • Cook time 1 hour 25 minutes
  • Makes 1 pint
Ingredients
  • 1 onion, diced small
  • 2 tablespoons garlic, minced
  • 1/4 cup tomato paste
  • 1 cup walnuts, toasted
  • 1 cup panko or any other unflavored bread crumb, or use day old bread to make bread crumbs
  • 1 tablespoon hot sauce of your choice, or 1/2 a habanero
  • 1/4 cup pomegranate molasses
  • 1/2 cup cilantro, chopped
  • 1/2 tablespoon coconut sugar
  • 1-2 tablespoons sea salt
  • 2 teaspoons ground toasted cumin
  • 4 red bell peppers, roasted, peeled, and seeded
  • 2 ounces olive oil
  • 1 tablespoon walnuts (optional garnish)
In This Recipe
Directions
  1. Using a heavy bottom saucepan, heat oil on medium heat and add onions, sautéing for 3-5 minutes and stirring often to caramelize to a light gold brown color
  2. Add garlic and sauté for 1 minute
  3. Add tomato paste and sauté on low heat for up to 5 minutes in order to cook the paste
  4. Remove the onion-tomato mixture and allow to cool at room temperature
  5. Once cooled, add onion-tomato mixture and all remaining ingredients and process until smooth, then taste and adjust seasoning
  6. Place in a refrigerator for at least an hour prior to serving
  7. Garnish with walnut pieces and serve with fresh vegetables such as cucumbers, peppers, celery or carrots

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