Muhammara (Roasted Pepper Walnut Dip)

Name: Muhammara (Roasted Pepper Walnut Dip)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Middle Eastern
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 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)

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.

15 minEasyServes 4200 cal/serving

Middle EasternAppetizerBlenderMediterraneanVeganLow CarbDairy-FreeEgg-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

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 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 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).

Questions

Can I make Muhammara (Roasted Pepper Walnut Dip) gluten-free?

Yes. The gluten in this entry is 1/4 cup plain dried breadcrumbs, 2 oz pita chips or pita bread (for serving). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Muhammara (Roasted Pepper Walnut Dip) keep?

Refrigerate it in a sealed container for up to four days and stir it back together before serving.

Can I halve or double Muhammara (Roasted Pepper Walnut Dip)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

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