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)

15 minEasyServes 4200 cal/serving

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

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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).

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Questions

What is 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. This reference files it under Middle Eastern appetizer: made in a blender, rated easy and about 15 minutes start to finish.

Is toasting the nuts or seeds for Muhammara (Roasted Pepper Walnut Dip) necessary?

Step 1 reads: "Toast 1/2 cup lightly toasted walnut halves in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant." It is quick and it shows. Step 1 browns the natural oils, which deepens the flavor; raw, they taste flat by comparison. Watch the pan, because they go from toasted to burnt in under a minute.

What can I use instead of Aleppo pepper in Muhammara (Roasted Pepper Walnut Dip)?

The entry for Muhammara (Roasted Pepper Walnut Dip) calls for 1 tsp Aleppo pepper (or 1/4 tsp smoked paprika + pinch cayenne). In its place: Use sweet paprika with a small pinch of cayenne, about four parts to one.

Can I make Muhammara (Roasted Pepper Walnut Dip) less spicy?

Yes. The heat in Muhammara (Roasted Pepper Walnut Dip) comes from 1 tsp Aleppo pepper (or 1/4 tsp smoked paprika + pinch cayenne). For a milder plate, halve the Aleppo pepper; nothing else in the method changes.

Can I freeze Muhammara (Roasted Pepper Walnut Dip)?

It is not a good candidate. Refrigerate Muhammara (Roasted Pepper Walnut Dip) in a sealed container for up to four days and stir it back together before serving.

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