Walnut Muhammara (Red Pepper & Walnut Dip)
A quick Syrian-inspired roasted red pepper and walnut spread. Nutty, tangy, and gently spicy. Blend in 10 minutes and serve with naan, pita, or fresh veggies.
Equipment
- Food processor or high-speed blender
- Small skillet
Ingredients
For the dip
- 3 roasted red bell peppers about 12 oz jarred, drained and patted dry, or 3 fresh roasted and peeled
- 3/4 cup walnuts reserve 2 tablespoons for garnish; lightly toasted, divided
- 1/4 cup finely chopped scallions mostly green parts
- 3 tablespoons fresh breadcrumbs plus 1 to 2 tablespoons more if needed
- 3 tablespoons extra-virgin olive oil plus 1 tablespoon for garnish
- 1 1/2 tablespoons pomegranate molasses plus 1 teaspoon for garnish
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cumin
- 3/4 teaspoon Aleppo pepper or 1/2 teaspoon red pepper flakes; plus a pinch for garnish
- 1/2 teaspoon kosher salt plus more to taste
- Freshly ground black pepper
To serve
- Fresh mint leaves
- Warm naan, pita, papad, or cut vegetables (cucumber, carrots, radish)
Instructions
Prep the peppers and walnuts
- If using jarred peppers, drain well and pat completely dry with a clean towel. Excess moisture makes the dip thin.
- Toast walnuts in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan, until fragrant and lightly golden. Let cool slightly. Reserve 2 tablespoons; roughly chop the rest.
Blend the muhammara
- In a food processor, combine the roasted peppers, scallions, chopped walnuts, 3 tablespoons breadcrumbs, 3 tablespoons olive oil, 1 1/2 tablespoons pomegranate molasses, garlic, lemon juice, cumin, Aleppo pepper, salt, and several grinds of black pepper.
- Pulse until mostly smooth and creamy, scraping down the sides as needed. Taste and adjust salt, lemon, or Aleppo pepper.
- If the dip is too thick to blend, add 1 tablespoon olive oil or a spoonful of liquid from the pepper jar. If too loose, pulse in 1 tablespoon breadcrumbs at a time until it holds its shape on a spoon.
Finish and serve
- Scrape the muhammara into a shallow bowl. Make a small well in the center with the back of a spoon.
- Drizzle the reserved 1 tablespoon olive oil and 1 teaspoon pomegranate molasses into the well. Sprinkle the pinch of Aleppo pepper and the reserved walnuts, crushed between your fingers. Top with torn mint.
- Serve immediately, or cover and chill. Flavors meld and deepen after 30 minutes in the fridge.
Notes
Pomegranate molasses swap: Use 2 teaspoons maple syrup plus 2 extra teaspoons lemon juice.
Gluten-free: Replace breadcrumbs with finely ground walnuts or use gluten-free breadcrumbs.
Nut-free: Substitute pepitas (pumpkin seeds) 1:1 for walnuts and toast the same way.
Texture cue: Pat jarred peppers very dry on a towel for 2 minutes or the dip turns loose and watery.
Make-ahead: Keeps in an airtight container in the refrigerator for up to 5 days. Refresh the garnish before serving.
Serving ideas: Pair with naan, papad, or vegetable sticks. Thin with a splash of water to use as a wrap sauce.
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