Muhammara (Roasted Red Pepper and Walnut Dip)
My Mom’s authentic Muhammara is smoky, nutty, and vibrant with pomegranate molasses. A simple, must-have addition to any mezze spread or grilled dinner.h pomegranate molasses. Perfect for dipping, spreading, or serving as part of a mezze platter.
Servings: 6
Equipment
- Food Processor
- Large Cast Iron Skillet
- Measuring cups and spoons
- Silicone spatula
Ingredients
- 12 ounces roasted red peppers 1 jar, drained and patted dry
- 1 cup walnuts
- ½-1 cup breadcrumbs panko or fine
- 3 Tablespoons extra virgin olive oil plus more for serving
- 2 Tablespoons pomegranate molasses
- 1 Tablespoon lemon juice
- 1 Tablespoon tomato paste
- 1 garlic clove peeled
- 1 teaspoon aleppo pepper
- ½ teaspoon ground cumin
- ½ teaspoon sea salt plus more to taste
- ¼ teaspoon black pepper
- 2 Tablespoons water as needed, to thin the dip
Optional garnish
- 1 Tablespoon walnuts chopped
- 1 Tablespoon pomegranate seeds
- 1 Tablespoon parsley or mint, chopped
Instructions
- Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned, about 3 to 4 minutes, stirring often.
- Add the walnuts, breadcrumbs, and garlic to a food processor and pulse until finely ground.
- Add the roasted red peppers, olive oil, pomegranate molasses, lemon juice, tomato paste, garlic, Aleppo pepper, cumin, salt, and black pepper. Pulse until mostly smooth but still slightly textured.
- Taste and adjust seasoning. If the dip is too thick, pulse in 1 tablespoon of water at a time until scoopable.
- Transfer to a serving bowl, swirl the top, and drizzle with a little olive oil. Garnish with chopped walnuts, herbs, or pomegranate arils if you like. Serve at cool room temperature.
Video
Notes
Red pepper options: Jarred roasted red peppers are the fastest. If you roast your own, drain well so the dip stays thick.
Texture: Muhammara is usually a little rustic. For a smoother dip, blend longer.
Too sweet: Add a little more lemon juice and a pinch of salt.
Too thick: Add water or extra olive oil a little at a time.
Aleppo pepper substitute: Use 1/2 teaspoon red pepper flakes (or less), then adjust to taste.
Check the blog post for more tips!