Muhammara
A bold Syrian roasted red pepper and walnut dip spiked with pomegranate molasses and Aleppo pepper. Rich, smoky, and slightly tangy — perfect alongside warm flatbread.
Ingredients
- 12 oz jarred roasted red peppers, drained, patted dry
- 1/2 cup walnuts, toasted
- 1/4 cup plain breadcrumbs
- 2 tbsp pomegranate molasses
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic cloves, minced
- 1 tsp Aleppo pepper (or 1/2 tsp crushed red pepper)
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
Instructions
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1
Toast 1/2 cup walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant. Let cool briefly.
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2
Add 12 oz drained, patted dry jarred roasted red peppers, toasted walnuts, 1/4 cup plain breadcrumbs, 2 cloves minced garlic cloves, 2 tbsp pomegranate molasses, 2 tbsp fresh lemon juice, 2 tbsp extra-virgin olive oil, 1 tsp Aleppo pepper (or 1/2 tsp crushed red pepper), 1/2 tsp ground cumin, and 1/2 tsp kosher salt to a food processor.
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3
Pulse until the mixture is combined but still has some texture — the dip should be slightly chunky, not completely smooth.
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4
Taste and adjust seasoning with more salt, lemon juice, or pomegranate molasses as needed.
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5
Transfer to a serving bowl and drizzle with additional olive oil and a pinch of Aleppo pepper.
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6
Serve with warm pita bread or crackers.