Muhammara (Roasted Pepper Walnut Dip)
A bold Syrian dip of charred roasted red peppers and toasted walnuts blended with pomegranate molasses and Aleppo pepper for a sweet, smoky, and gently spiced spread. Pairs beautifully with pita or crudites.
Ingredients
- 2 cups roasted red bell peppers (jarred or homemade), drained, patted dry
- 1/2 cup walnut halves, lightly toasted
- 1/4 cup plain dried breadcrumbs
- 2 tbsp pomegranate molasses
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic clove, peeled
- 1 tsp Aleppo pepper (or 1/4 tsp smoked paprika + pinch cayenne)
- 1/2 tsp ground cumin
- 2 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 2 oz pita chips or pita bread (for serving)
Instructions
-
1
Toast 1/2 cup lightly toasted walnut halves in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant. Let cool slightly.
-
2
Add 2 cups drained, patted dry roasted red bell peppers (jarred or homemade), toasted walnuts, 1/4 cup plain dried breadcrumbs, 2 tbsp pomegranate molasses, 2 cloves peeled garlic clove, 1 tsp Aleppo pepper (or 1/4 tsp smoked paprika + pinch cayenne), 1/2 tsp ground cumin, 2 tbsp fresh lemon juice, and 1/2 tsp kosher salt to a food processor or blender.
-
3
Pulse until a slightly chunky paste forms, scraping down the sides as needed. Do not over-blend — the dip should retain some texture.
-
4
With the machine running, drizzle in 1/4 cup extra-virgin olive oil until the dip is smooth and glossy. Taste and adjust seasoning.
-
5
Transfer to a serving bowl, swirl the surface with the back of a spoon, drizzle extra olive oil over the top, and serve with 2 oz pita chips or pita bread (for serving).