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Muhammara with Balsamic Vinegar

A Middle Eastern roasted red pepper and walnut dip, using balsamic reduction instead of pomegranate molasses

Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 6-8 servings
Difficulty: Easy

Ingredients

  • 2 large jarred roasted red peppers (approximately 240g), drained
  • 60 g roasted walnuts
  • 30 g plain or panko breadcrumbs
  • 1 small garlic clove
  • 1 tsp ground cumin
  • 3 tbsp extra-virgin olive oil
  • 1 tsp lemon juice, to taste
  • salt and freshly ground black pepper, to taste
  • 4 tbsp balsamic vinegar (60ml) (for reduction)

Instructions

  1. Pour the balsamic vinegar into a small saucepan and bring to a gentle simmer. Let it cook until it reduces to a thick, syrupy consistency, yielding about 1 tablespoon (approximately 5 minutes). Keep a close eye on it to prevent burning.
  2. In a food processor, add the drained roasted red peppers, roasted walnuts, breadcrumbs, garlic, ground cumin, and the prepared balsamic reduction.
  3. Pulse the ingredients until they are finely chopped and well combined.
  4. With the food processor running, slowly drizzle in the olive oil until the mixture achieves a cohesive consistency. Be cautious not to over-process; the dip should retain some texture.
  5. Add salt, freshly ground black pepper, and lemon juice to taste. Adjust the seasoning as needed.
  6. Transfer the muhammara to a serving bowl. Serve with warm pita bread, crackers, or fresh vegetables.

Notes & Tips

  • To roast raw walnuts: Preheat your oven to 180°C (350°F). Spread the walnuts on a baking tray and roast for 8-10 minutes until fragrant and slightly darker. Alternatively, toast them in a dry frying pan over low heat, stirring occasionally.
  • If you have balsamic glaze on hand, you can use 1 tablespoon of it directly, skipping the reduction step.
  • Store any leftover muhammara in an airtight container in the refrigerator for up to 4 days.