Muhammara (Red Pepper Walnut Dip)
User Reviews
5
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Prep Time
10 mins
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Cook Time
47 mins
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Total Time
57 mins
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Servings
4
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Calories
515 kcal
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Course
Appetizer
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Cuisine
Middle Eastern, Syrian
Muhammara (Red Pepper Walnut Dip)
Description
This Muhammara (Red Pepper Walnut Dip) starts by toasting walnuts for a nutty flavor. Red bell peppers are roasted until charred and softened, then peeled and seeded. Onions are sautéed until browned, combined with garlic, tomato paste, ground cumin, and Aleppo chile flakes to create a spiced base. The mixture is processed with the roasted peppers, olive oil, panko breadcrumbs, pomegranate molasses, lemon juice, salt, and pepper to form a smooth dip.
Toasted walnuts are folded into the blend for texture and richness. The result balances smoky sweetness from the peppers and molasses, earthiness from walnuts and cumin, and subtle heat from chile flakes. The dip’s texture is slightly coarse and creamy, with a vibrant red-orange color.
Served with a garnish of olive oil, chopped walnuts, and parsley, Muhammara works well as a spread, appetizer, or condiment alongside bread or vegetables.
Jarred roasted peppers can be used for convenience, and Aleppo chile flakes can be substituted with regular red chile flakes if unavailable. Pomegranate molasses contributes complexity but can be replaced with combinations of pomegranate juice, sugar or honey, and lemon or lime juice if needed.
Ingredients
- 2 lbs bell pepper See Note 1, red
- 1 cup walnuts
- 1/3 cup olive oil divided
- 1 cup red onion diced
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 2 tsp cumin ground
- 2 tsp Aleppo chile flakes (See Note 2)
- 1/2 cup panko breadcrumbs (See Note 3)
- 1 1/2 tbsp pomegranate molasses (See Note 4)
- 2 tsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Garnish
- olive oil
- 2 tbsp walnuts chopped
- 1 tbsp parsley chopped
Instructions
- Toast the 1 cup + 2 tablespoons for walnuts in a dry skillet over medium heat for 5 minutes. Separate and set aside.
- Roasted Peppers: If using jarred, roasted red bell peppers go to Step 3 below, if making from scratch preheat oven to 450°F. Line a rimmed baking sheet with parchment paper and oil the peppers. Place on baking sheet and roast for 40 minutes, or until softened and charred. Turn once during roasting. Remove from oven, place in a bowl and cover with towel and cool for 15 minutes. When cooled, remove and discard the skin, seed and stems. You should have 14 ounces total weight.
- In a skillet over medium heat add 2 tablespoons oil and saute the onion until browned, about 5-6 minutes. Add the garlic, tomato paste, cumin and chile flakes. Cook another minute. Spoon into a food processor along with the roasted peppers, 1 tablespoon of oil, breadcrumbs, pomegranate molasses, lemon juice, salt and pepper. Process for 30 seconds and then add 1 cup toasted walnuts. Process again for another 30 seconds to keep chunky.
Serve/Garnish
- Transfer to a shallow serving dish, top with a drizzle of olive oil, reserved 2 tablespoons of toasted walnuts (crush with hands) and parsley. Great with warm pita to scoop or vegetables.
Notes
- Jarred roasted red bell peppers can be used; drain well and measure 14 ounces total.
- If Aleppo chile flakes are unavailable, substitute 1 teaspoon of red chile flakes for similar heat.
- Ground almonds can replace walnuts in equal quantity if preferred or needed.
- Pomegranate molasses adds distinctive sweetness; alternatives include fresh pomegranate seeds or pomegranate juice with added sugar and lemon juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 42g | 65% |
| Saturated Fat | 5g | 25% |
| Sodium | 730mg | 30% |
| Potassium | 821mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 7612IU | 152% |
| Vitamin C | 297mg | 330% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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