Muhammara (Roasted Red Pepper & Walnut Dip)
Muhammara is a bold and vibrant Syrian dip made from roasted red peppers, toasted walnuts, garlic, olive oil, pomegranate molasses, and warm spices. It’s creamy, nutty, slightly sweet, and tangy — perfect with pita, vegetables, grilled meats, or as a sandwich spread.
Time:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: About 1.5 cups
Ingredients:
2 large roasted red bell peppers, peeled and seeded (or 1 cup jarred roasted peppers, drained)
¾ cup toasted walnuts
1 garlic clove
2–3 tbsp pomegranate molasses (start with 2, add to taste)
½ tsp ground cumin
¼ tsp smoked paprika (or Aleppo pepper, if available)
½ tsp salt, to taste
1 tbsp lemon juice
2–3 tbsp extra virgin olive oil
2 tbsp breadcrumbs (optional, for thicker texture)
Optional: pinch of cayenne pepper or chili flakes for heat
Instructions:
Toast the Walnuts:
In a dry skillet over medium heat, toast walnuts for 3–5 minutes, stirring frequently, until fragrant. Let cool.
Blend the Dip:
In a food processor or blender, add:
Roasted red peppers
Toasted walnuts
Garlic, cumin, paprika, salt, lemon juice, pomegranate molasses, and breadcrumbs (if using)
Pulse until blended but still slightly textured.
Finish with Olive Oil:
With the motor running, drizzle in the olive oil until smooth and creamy.
Taste and adjust seasoning: more salt, molasses for sweetness, lemon juice for tang, or chili for heat.
Serve:
Transfer to a bowl, drizzle with olive oil, and garnish with extra walnuts, parsley, or pomegranate seeds if desired.
Serve with pita bread, crackers, raw veggies, or as part of a mezze spread.
Notes & Tips:
Jarred vs Fresh Peppers: Jarred peppers are convenient. If roasting at home, char them under a broiler or over open flame, peel, and deseed.
Thicker Dip? Use breadcrumbs to control texture — especially if using very juicy peppers.
Nut-free version: Substitute sunflower seeds or toasted oats.
Pomegranate molasses substitute: Mix balsamic vinegar and honey (2:1 ratio) in a pinch.
Frequently Asked Questions
Q: How long does Muhammara last?
A: Up to 5–6 days in the fridge in an airtight container.
Q: Can I freeze it?
A: Yes! Freeze for up to 1 month. Thaw in the fridge and stir before serving.
Q: What can I serve it with?
A: Pita chips, warm naan, veggie sticks, grilled chicken or lamb, roasted cauliflower, or inside wraps and sandwiches.
Nutritional Information
Calories: 90 kcal
Protein: 1.5 g
Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 3.5 g
Fiber: 1 g
Sugars: 1.5 g
Sodium: 140 mg